stiff mash?

[zoomzilla]

I've been working on drying out my DIPAs and I'm really starting to get the hang of it, but something a fellow home brewer told me that I wasn't aware is a stiff mash. I use 1.5 to 1.75 quarts per pound for my mash. I thought that was reasonable. Has anyone heard of a stiff mash creating a perception of sweetness or a higher than optimum FG?

 

[Natdavis777]

I've been working on drying out my DIPAs and I'm really starting to get the hang of it, but something a fellow home brewer told me that I wasn't aware is a stiff mash. I use 1.5 to 1.75 quarts per pound for my mash. I thought that was reasonable. Has anyone heard of a stiff mash creating a perception of sweetness or a higher than optimum FG?

From How to Brew:

"The grist/water ratio is another factor influencing the performance of the mash. A thinner mash of >2 quarts of water per pound of grain dilutes the relative concentration of the enzymes, slowing the conversion, but ultimately leads to a more fermentable mash because the enzymes are not inhibited by a high concentration of sugars. A stiff mash of <1.25 quarts of water per pound is better for protein breakdown, and results in a faster overall starch conversion, but the resultant sugars are less fermentable and will result in a sweeter, maltier beer. A thicker mash is more gentle to the enzymes because of the lower heat capacity of grain compared to water. A thick mash is better for multirest mashes because the enzymes are not denatured as quickly by a rise in temperature."

What does the grain bill look like on your DIPAs? Keeping the recipe simple and not adding much to the base malt is the big takeaway I have seen on many articles. Also, a corn sugar addition at the end of the boil can help achieve a lower FG**

Hope this helps. Maybe try the same recipe with 2qts/lb and see how the beer comes out. Cheers!

 

[zoomzilla]

Thanks for that! I'll definitely be moving up to 2 quarts per pound from now on.