haulinoats
Member
I am having trouble wrapping my head around multi-rest mash schedules when using adjuncts.
I know that malted barley and flaked adjuncts do not need a cereal mash. I know that an acid rest is usually not necessary for pH purposes but might help in brews with high amounts of adjuncts (beta-glucanase activity). I know that under-modified malts or well-modified malts with high adjunct percentages need a protein rest (to help with head retention and body). And I know that using such a protein rest on fully-modified malts might create a thin, watery beer. But what happens when you make a recipe that combines all of these types of ingredients?
I am making a cream ale:
6lb american 6-row
2lb american 2-row
4oz crystal 10
2lb flaked corn
1lb flaked oats
I figure the 6-row will help increase extraction efficiency and help offset the lower protein levels in the corn. The flaked corn will add a sweet flavor, and the flaked oats will help with creaminess and head retention.
But how do I create a mash schedule to accommodate everything? I want a nice balance in my flavors and mouthfeel.
I was thinking the following:
"Acid rest" (98-113F) for 20 min (to break down the gums from the adjuncts)
SKIP the typical protein rest (for fear of creating a beer too thin and watery? or will the high protein content from the oats compensate?)
Use a normal rest for starch conversion at the higher end of the temperature spectrum to create a fuller, more dextrinous beer (to offset the drying nature of corn. or should I worry more about maximizing extraction and go with a lower temperature?)
I'd love to hear your thoughts/criticisms! Thanks!
I know that malted barley and flaked adjuncts do not need a cereal mash. I know that an acid rest is usually not necessary for pH purposes but might help in brews with high amounts of adjuncts (beta-glucanase activity). I know that under-modified malts or well-modified malts with high adjunct percentages need a protein rest (to help with head retention and body). And I know that using such a protein rest on fully-modified malts might create a thin, watery beer. But what happens when you make a recipe that combines all of these types of ingredients?
I am making a cream ale:
6lb american 6-row
2lb american 2-row
4oz crystal 10
2lb flaked corn
1lb flaked oats
I figure the 6-row will help increase extraction efficiency and help offset the lower protein levels in the corn. The flaked corn will add a sweet flavor, and the flaked oats will help with creaminess and head retention.
But how do I create a mash schedule to accommodate everything? I want a nice balance in my flavors and mouthfeel.
I was thinking the following:
"Acid rest" (98-113F) for 20 min (to break down the gums from the adjuncts)
SKIP the typical protein rest (for fear of creating a beer too thin and watery? or will the high protein content from the oats compensate?)
Use a normal rest for starch conversion at the higher end of the temperature spectrum to create a fuller, more dextrinous beer (to offset the drying nature of corn. or should I worry more about maximizing extraction and go with a lower temperature?)
I'd love to hear your thoughts/criticisms! Thanks!