amaier48
Well-Known Member
I was thinking of mashing over night.... So it would be ready to lauter and rinse in the morning. Any thought on this?
Well it's not inparitive that I do it, I was just thinking it would save time on brew day tomorrow... But I guess I'll just get up a bit earlier. Thanks ya all
VladOfTrub said:Enzymes become denatured with time and temp, according to the mash thickness. If the extract potential of the grain is 80%, no amount of mash time is going to increase the percentage. The minute gain from a long mash rest comes from when the hard parts of the starch, like the ones that are stuck in the tips of the grain, become softened and then absorbed into solution. If the enzymes aren't quite denatured they will convert the extra starch in solution to sugars. A decoction does the same thing by bursting the hard starch BB's, during the boiling phase, getting them into solution. Giving the enzymes more starch to work with. Hence, higher yield from a decoction using the same grain bill as an infusion.
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