This week I check out when you need to apply totally different mash strategies to realize a selected type or impact in your completed beer.
Mash Temperatures and Physique
The primary method we’ll take a look at is solely adjusting your mash temperature to realize a selected impact. For a typical mash we will make the most of the truth that alpha and beta enzymes act in numerous temperature ranges (as defined right here) to regulate the perceived physique of our beer.
Selecting the next temperature for our mash, round 156-158 F (69-70 C) will end result extra unfermentable starches, decrease attenuation and a full bodied beer. Selecting a low temperature round 140-149 F (60-65 C) will produce extra fermentables, increased attenuation and a lighter bodied beer. A mid vary mash round 153 F (67 C) will give a medium bodied beer.
The one query is which is most applicable to the type of beer you’re brewing? A Stout, Strong Porter and even many English and Scottish ales profit from a full bodied mash that provides them a posh end. Nevertheless many Continental kinds, notably lagers, ought to use a lighter bodied mash to advertise full fermentation and a clear end. American kinds fluctuate broadly however some IPAs could be higher with a clear dry mild physique end, whereas others like Hazy and Fruity IPAs may benefit from further physique and complexity.
There’s additionally one other sort of mash referred to as a Lager type mash, which is a two step mash hitting each the low finish of the vary at 145 F (63 C) and one other step at 159 F (70 C). This mash promotes a full conversion of sugars by activating each alpha and beta enzymes, and ends in a good drier, decrease physique than a typical mild physique mash. It’s most frequently related to Continental lagers like many German kinds, and Pilsners because it offers a barely malty however very clear end to the beer.
Mash pH and Physique
Controlling mash pH is essential for all grain brewers because it enhances the flavour, brightness and long run stability of the beer. Ideally you need to regulate the pH firstly of the mash to get it someplace within the 5.2-5.6 vary. I’ve written extensively on easy methods to handle your mash pH with small acid changes, and there are options constructed into BeerSmith that can assist you regulate your mash pH. I’ve additionally written a superb article on easy methods to greatest time your mash acid additions.
Whereas typically missed, you can even fluctuate the pH of your mash to reinforce or cut back the physique of your beer. When you at all times need to regulate your mash pH to stay within the 5.2-5.6 vary, the next mash pH close to the 5.6 vary will have an effect on enzyme exercise leading to a fuller physique beer. Conversely a low mash pH within the 5.2 vary will lighten the physique of your beer.
So along with temperature you can also make small changes to your mash pH utilizing one thing like lactic acid to additional improve the physique of your beer.
Steeping or Sparging Darkish Grains
One other nice method to make use of with darker beers is to take away lots of your darkish grains from the prolonged mash and as a substitute add them on the very finish of the mash or throughout your sparge. Darkish grains include harsh tannins and acids that may create a burnt espresso or different harsh flavors if mashed for an prolonged interval. I liken the impact to percolating your espresso for approach too lengthy in a conventional percolator.
Since roasted grains contribute comparatively few fermentables to the mash, you possibly can bypass the mash totally with these grains. The unique methodology used right here was to make a separate tea with the darkish grains, however most dwelling brewers have found out {that a} easier methodology is to only add the darkish grains for 10 minutes finish of the mash if utilizing a BIAB method, or just sprinkle them over the mash tun proper earlier than sparging if utilizing a conventional sparge step.
I lined this method extra extensively right here in addition to how to do that in BeerSmith on this article. The principle benefit of utilizing this method is that it reduces the harshness from the darkish malts so it’s applicable in lots of darkish beer kinds like brown ales, milder Porters, Bock, and sweeter Stout kinds the place you desire a darkish roasted taste with out the arduous edgy tannic end. Nevertheless, in one thing like a Dry Irish Stout or Strong Porter this method is much less applicable as each of these depend on sturdy roast grains for his or her taste profile.
Mash Hopping
Although an previous method, mash hopping has loved a small resurgence not for creating bitterness in a beer however for offering some positive factors in the long run stability of the beer, and in addition to reinforce thiols to develop fruity tropical flavors in IPAs. Current analysis has proven that including some hops to the mash can assist to decrease the presence of sure metals like iron in beer that may damage its long run stability. This may primarily be a profit for beers that you just intend to retailer for an prolonged interval or for beers which can be commercially packaged and will stay on the shelf for a very long time.
Analysis by others together with Yakima valley has discovered that including hops can support in creating free thiols within the beer which when mixed with sure boil, whirlpool and dry hops can support in creating tropical fruity flavors in kinds like Hazy or New England IPAs. If you wish to study extra about mash hops for both methodology you possibly can learn my article right here which has further hyperlinks to reference supplies.
I hope you loved this weeks abstract on numerous mash strategies and easy methods to use them. Thanks for becoming a member of me on the BeerSmith House Brewing Weblog. If you wish to take the guesswork out of brewing, please attempt my BeerSmith recipe software program from BeerSmith.com. Be certain to enroll in my e-newsletter or my podcast (additionally on itunes and youtube) for extra nice recommendations on homebrewing.
