Mini Mashing

Mini Mashing

Post by Don Campbel » Thu, 03 May 2001 20:05:39



I have just done a couple of mini mashes (I think that's what they where?)
Went like this.
150g of Crystal malt in a lage open top vacuum flask .
Mash 1 =66c for 1hr .Mash 2 =60c for 1hr.
Both mashes I strained through an old curtain.
Mash 1 stirred the barley up as I went
Mash 2 just let it stand still.
Both with 4 litres of sparge water.
Mash 1. I seemed to get more out of it.
Question.? Why do some instructions say not to disturb the barley?
Don
 
 
 

Mini Mashing

Post by Joel Plutch » Thu, 03 May 2001 23:20:13


Quote:

>I have just done a couple of mini mashes (I think that's what they where?)
>Went like this.
>150g of Crystal malt in a lage open top vacuum flask .
>Mash 1 =66c for 1hr .Mash 2 =60c for 1hr.

   Technically that's not mashing, it's steeping.  Mashing is the
act of converting starches in grain to sugars using the enzymes
present in the (malted) grains.  Crystal malt has already had the
starches converted to sugar in the kilning process-- taste some
crystal malt and you can verify that.

Quote:
>Both mashes I strained through an old curtain.
>Mash 1 stirred the barley up as I went
>Mash 2 just let it stand still.
>Both with 4 litres of sparge water.
>Mash 1. I seemed to get more out of it.
>Question.? Why do some instructions say not to disturb the barley?

   I can't tell you why the instructions say don't disturb the
barley during mashing, as stirring occasionally can help with the
enzymatic processes.  But since you're just steeping, I imagine
when you stirred you convinced more of the sugars to dissolve
into the water.
--
Joel Plutchak

"I believe that some of the best beers being made today are brewed in
people's homes."  - Jim Koch, owner of the Boston Beer Company

 
 
 

Mini Mashing

Post by bregen » Thu, 03 May 2001 23:43:16



Quote:

>I have just done a couple of mini mashes (I think that's what they where?)
>Went like this.
>150g of Crystal malt in a lage open top vacuum flask .
>Mash 1 =66c for 1hr .Mash 2 =60c for 1hr.
>Both mashes I strained through an old curtain.
>Mash 1 stirred the barley up as I went
>Mash 2 just let it stand still.
>Both with 4 litres of sparge water.
>Mash 1. I seemed to get more out of it.
>Question.? Why do some instructions say not to disturb the barley?
>Don

Actually, you're not mashing. Mashing is a process where starch is converted to
sugar by enzymes in the grain. Crystal has no enzymes, but it also does not
require mashing. What you're doing is steeping and that's fine. I don't know why
some instructions say not to disturb the grain. Mixing is fine and will give you
a better extraction.