I was talking to another pro brewer today and he insisted that he knows of at least 2 breweries that are doing a 10 minute mash rest. As in dough in, wait 10 minutes, start 10 minute vorlauf, lauter. I told him he was nuts and thought maybe he misunderstood them, but he insisted he had witnessed it. I asked for more details, but he didn't really have any. The breweries he mentioned were large sized to big.
Does anyone know a process that would allow a 10 minute rest? Is the thinking that because these are larger breweries that their dough in times are increased, so the grain that is in the tun is converting while the remaining grains are being delivered and a lower mash time is needed? I'd think that in a larger brewery (I work in a small-mid sized brewery) that you'd have bigger equipment that would deliver grain to the tun in a similar time as my tiny little auger would, if not faster. I also think that theory is bunk.
I shouldn't be bothered by this, but it has been bugging me all day.
thanks!
Does anyone know a process that would allow a 10 minute rest? Is the thinking that because these are larger breweries that their dough in times are increased, so the grain that is in the tun is converting while the remaining grains are being delivered and a lower mash time is needed? I'd think that in a larger brewery (I work in a small-mid sized brewery) that you'd have bigger equipment that would deliver grain to the tun in a similar time as my tiny little auger would, if not faster. I also think that theory is bunk.
I shouldn't be bothered by this, but it has been bugging me all day.
thanks!
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