sentfromspain
Well-Known Member
I was wondering if anyone had any tips for the step mash for the Braumeister? I'm going to be working with a 200 liter machine and it's gonna be my first. The introductory guide puts down that the mash program should be:
TEMP: 52 - 63 - 73 - 78
TIME: 10 - 35 - 35 - 10
I've tried some brews made by other breweries that used these steps and felt that the beers lacked body. It could be for any number of reasons, of course, but I felt that a missing mash step at 68 could be a probable cause. I was thinking along the lines of mashing at:
TEMP: 52 - 63 - 68 - 72 - 78
TIME: 10 - 35 - 30 - 15 - 10
Since I'd be brewing American pale ales, amber ales, and IPAs, I figured this kind of step mash would give a good amount of body. But I wanted to know what you think.
TEMP: 52 - 63 - 73 - 78
TIME: 10 - 35 - 35 - 10
I've tried some brews made by other breweries that used these steps and felt that the beers lacked body. It could be for any number of reasons, of course, but I felt that a missing mash step at 68 could be a probable cause. I was thinking along the lines of mashing at:
TEMP: 52 - 63 - 68 - 72 - 78
TIME: 10 - 35 - 30 - 15 - 10
Since I'd be brewing American pale ales, amber ales, and IPAs, I figured this kind of step mash would give a good amount of body. But I wanted to know what you think.