TrubHead
Well-Known Member
Curious if mashing grains at high temps (grist temp > 170F) extract only nonfermentable sugars or both fermentable and nonfermentable.
Thanks for replies.
Thanks for replies.
TrubHead said:Curious if mashing grains at high temps (grist temp > 170F) extract only nonfermentable sugars or both fermentable and nonfermentable.
Thanks for replies.
You'll still get some fermentables, as well as tannins
I'm not an expert, but my guess is you'd have unmodified starches.
You would be doing a mash-out before you even started mashing. The amalayse would denature, and leave you with just wet grain.
Probably not a good idea.
Someone correct me if I'm wrong.
Alpha doesn't just produce non-fermentables. It provides a mix. Beta breaks apart starch from the end. eg takes off a simple sugar and leave the rest of the chain intact. Alpha will break apart the starch at any point - 1 big sugar and 1 simple, 2 big sugars etc.
It could be an interesting experiment. I know I one time mashed a big wheat at 160 - 165 for an hour (broken thermometer), and ended up with a very sweet, very cloudy (but full-bodied).
Wouldn't do it again, but it was beer.
Good luck with whatever you try.
TrubHead said:Thanks. After reading a bit of the mashing section in Palmer's book, think I need to run this test. Thinking a few oz of crystal and maybe a little 2 row or only crystal.
Thanks. After reading a bit of the mashing section in Palmer's book, think I need to run this test. Thinking a few oz of crystal and maybe a little 2 row or only crystal.
Check out this thread:
https://www.homebrewtalk.com/f128/testing-fermentability-crystal-malt-208361/
Crystal is already converted, mashing it will just dissolve the sugar that's there already. You need to do this with base grain only if you want to test for mash conversion.
There are plenty of charts out there that show the temp and pH ranges for the various enzymes at work in the mash.
Do you have a goal in mind for mashing so high?
Yes the goal is to compare ferm/nonferm when mashing high temps.
http://braukaiser.com/wiki/index.php?title=Starch_Conversion
Go to Figure 6 and/or Table 3. But If you want to do a couple of 1 gallon tests, I'm sure a lot of us would be interested in hearing the results. It would also make a difference what you were mashing. A mash of all 6-Row would yield a lot of fermentables, even at 170F, because of how much amylase would be in solution. A mash of Vienna and adjuncts wouldn't have nearly as many enzymes; they'd be destroyed before they could do much work.
Go with whatever would hold temps constant the best. Since this is strictly for experimental purposes, you could mash at 2-3 qt/lb and go no-sparge. I don't get the point of the crystal, since it has no enzymes and very little convertible sugar.
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