ShootsNRoots
Well-Known Member
- Joined
- Mar 27, 2013
- Messages
- 243
- Reaction score
- 34
Mash temperatures affect the fermentability of the wort, but what is the contribution of mash ratio to that equation.
Suppose a temperature range of 147F - 158F
Fermentability:
147F - thinner beer, raises wort fermentablility (lower f.g.)
158F - thicker beer, lowers wort fermentablility (higher f.g.)
According to Palmer, mash ratio affects the sweetness/maltiness of the final beer through concentration of enzymes and sugars in the wort.
Sweetness:
1.0qt/lb - sweeter/maltier beer, lowers wort fermentability
2.0qt/lb - less sweet/less malty beer, raises wort fermentability
Choosing a mash temperature of 153F and mash ratio of 1.0qt/lb, the beer will be sweeter/maltier than @1.5qt/lb.
For each temperature there is the decision to influence the beer to the dry or malty side by using both the temperature and the mash ratio.
1.) Are there any equations relating the temperature and mash ratio to the dry/malty designations?
2.) Does any brewing software out there use this in addition to the BU:GU to determine sweetness/bitterness/mouthfeel of beer?
3.) Would a high temp, thin mash or a low temp, thick mash cancel each other out? (In other words the mash ratio cancels the effect of the mash temperature (and vice versa).)
4.) Which one takes precedence, the temperature or the mash ratio?
5.) Wouldn't it be a good idea to include the mash ratio and mash temperature in recipes? (Or is ratio just not that influential?)
6.) Would this be a contributing factor to over-attenuation?
Suppose a temperature range of 147F - 158F
Fermentability:
147F - thinner beer, raises wort fermentablility (lower f.g.)
158F - thicker beer, lowers wort fermentablility (higher f.g.)
According to Palmer, mash ratio affects the sweetness/maltiness of the final beer through concentration of enzymes and sugars in the wort.
Sweetness:
1.0qt/lb - sweeter/maltier beer, lowers wort fermentability
2.0qt/lb - less sweet/less malty beer, raises wort fermentability
Choosing a mash temperature of 153F and mash ratio of 1.0qt/lb, the beer will be sweeter/maltier than @1.5qt/lb.
For each temperature there is the decision to influence the beer to the dry or malty side by using both the temperature and the mash ratio.
1.) Are there any equations relating the temperature and mash ratio to the dry/malty designations?
2.) Does any brewing software out there use this in addition to the BU:GU to determine sweetness/bitterness/mouthfeel of beer?
3.) Would a high temp, thin mash or a low temp, thick mash cancel each other out? (In other words the mash ratio cancels the effect of the mash temperature (and vice versa).)
4.) Which one takes precedence, the temperature or the mash ratio?
5.) Wouldn't it be a good idea to include the mash ratio and mash temperature in recipes? (Or is ratio just not that influential?)
6.) Would this be a contributing factor to over-attenuation?
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.