Single Infusion vs. multi-step mashing.

[InBrewTown]

Greetings,

I'm currently on a Sabbatical of sorts from my WI brewpub in Germany to learn some of the "old school" techniques.

I’ve been working a little with a local brewpub brewer. He uses all Weyermann malts—very simple recipes, i.e. one or two malts/one hop for his four classic styles: Dunkel, Hell, Alt and his seasonal.

His steam-fired equipment allows for easy multi-stage mash rests, and he swears by them. His beers are well-made, true to style, and a little boring. I think we’ve gotten spoiled not being hamstrung by Reinheitsgebot. The Germans also are pretty rigid when it comes to tradition. I brought him a bottle of my Breakfast stout which includes coffee, chocolate and oatmeal. He liked it, but he chuckled at the thought of such “obscene” ingredients going into beer.

Anyway, I use almost all Briess malt and my 7BBL setup wouldn’t make multi-rest mashing very easy, but I think it is doable. My direct heat kettle has a low-wort cutoff and a temperature probe about three barrels up from the bottom of the kettle. I use the kettle as a grant tank during vorlauf, but have always done single infusion mashes—mostly because the capacity of my mash tun would make multi-infusions difficult. However, I was toying with the idea of running off enough wort prior to vorlauf to trigger the fire for my kettle and creating a RIMS, so to speak. Then I could mash in at much lower temps and bring it up for better conversion.

From what I gather, this may be at best an indulgence, at worst a pain in the ass and a time-waster. Efficiency has never been a problem for me, and I never use 6-row.

So, I’d like your opinion. Do you do multi-temp mashing? Is there value in it?

Looking forward to hearing from you.

Scott (somewhere near Ramstein)

[einhorn]

Altbier somewhere near Ramstein? The horror!

[jwalts]

Quick Jean De Clerck summary: mash rests at 140F boost mouthfeel and improve head retention, and do so better than protein rests at 113-122F. The enzymes responsible can get some work done before they're denatured at low conversion temps, e.g. 149F, but are destroyed almost immediately at high conversion temps, e.g. 158F. He believes the resulting protein degradation products, plus the extra alcohol from low-temperature starch conversions, contribute far more to mouthfeel than dextrins.

Depending on the temperature differential between the mash and the heating wort, I think a using your kettle as a HERMS system would either destroy a lot of your mash enzymes or result in really long brewdays. I like adding a 140F rest for lagers, but it wouldn't be worth the payoff for me if I couldn't infuse the mash with water or heat it directly.

Joe
Ale Asylum
Madison, WI

[Bham Brewer]

How long did he suggest the 140F rest should be?

[jwalts]

He said that mashes for Belgian ales (circa 1957) were usually started with 30-45 minute rests at 45-50C (113-122F), raised to 62-63C (144-145F) for 30-45 minutes, and raised to 75C (167F) for 10-15 minutes. For what it's worth, I interpret his argument as "brewers should follow the same process but replace the 112-122F rest with a 140F rest of the same duration."

Joe

[theBrewMeister]

I'm gonna say, not worth the time if youre using the highly modified malts that are available to us American brewers. just my 2 cents. If you want more mouthfeel, just mash at higher temps ;-)

[Horsepoorx2]

My pilot apparatus has a RIMS. I just had a 7 BBL system fabricated that has a HERMS. I like multi-step mashing for several reasons. I do not filter my brews, and I find a protein rest helps me achieve a clear product without it. I typically rest at four different temperatures. Works for me.

[Natrat]

Step mashing has its place.

Generally, I like to use it when I'm doing beers with simple malt bills that lean toward lighter malts. Works great with pilsner malt or even 6 row. Typically, I like to do a 20 minute rest at 138, then a 5 minute rest at 148, and then to saccharification temp.

Not only does it improve mouthfeel, it also releases a distinct "biscuit" flavor I only taste in step- or decoction-mashed beers

Having said that, it's not really necessary with the highly modified malts we have nowadays. IF you have the time, and IF you have the equipment...and IF the style of beer you are brewing calls for it...go for it. For most people an extra bag of malt will make up the efficiency loss and save several hours of work.

If you do start selling step mashed beers from your 7 bbl, tell me so I can buy some!

Nat

[Horsepoorx2]

I'll do that! I am making organic braggots. Currently, I can only sell in Oregon.

[yap]

My pilot apparatus has a RIMS. I just had a 7 BBL system fabricated that has a HERMS. I like multi-step mashing for several reasons. I do not filter my brews, and I find a protein rest helps me achieve a clear product without it. I typically rest at four different temperatures. Works for me.

I'd be interested to see how your 7 BBL HERMS works out. Please post back when its up and running or PM me.

Thanks.

[CSBC]

After a few months, how is your HERMS 7 bbl working out? I am building a HERMS 3bbl and am curious. Thanks.

[Horsepoorx2]

When the system was designed, I had anticipated being able to use the full capacity of my 450,000 BTU propane burners. After the burners were installed, we found we had to derate them to 250,000 BTUs to keep the stack temperatures down. That meant my HERMS coil (which I opted to locate in the HLT) would not be able to raise the temperature of the bath at nearly the rate I had calculated. The fix will be to move the coil to a small vessel that will heat more rapidly. However, in order to keep costs down - both for hardware and installation - I am planning on heating the HERMS vessel electrically. I will let you know how it goes.

J

[LuskusDelph]

I'm gonna say, not worth the time if youre using the highly modified malts that are available to us American brewers. just my 2 cents. If you want more mouthfeel, just mash at higher temps ;-)

I would definitely agree with this assessment.

[brewmaster 2011]

I use multi step mashing but if i could i would use decoction mashing

[Horsepoorx2]

I would definitely agree with this assessment.

The reason I went with the HERMS system I am now trying to tweak is because I was already selling a recipe I had made on my pilot system which was step mashed. I was concerned that changing the process would noticeably alter the profile. I am going to make the recipe again on my pilot system, this time with a single infusion mash at 154 degrees and see how it goes. The HERMS I currently have can still be used to maintain the mash temp and clarify the wort. If I can get good results with a single infusion, it would make my job sooooo much easier. My other recipes are designed for this anyway.