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Main
Date: 03 Nov 2006 16:26:16
From: Mark Mitchell
Subject: First mash questions.
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I'm brewing a Dry Rye Roggenbier all-grain kit from Midwest Homebrew supply
tomorrow. It may have been a bad idea for my first attempt at AG brewing as
it suggests a protein rest at 122F.
My plan was to mash on the stove in my 20qt brewpot, transfer to a sparging
bag in my old bottling bucket, sparge into my 28qt turkey fryer then boil.
Now, with the two step mash, can I get away with directly heating the mash
from 122F to 155F?
Are there any problems associated with directly heating a mash of which I
should be aware? (Scorching, stirring, etc)
Or, should I crash-study some stuff on decoction mashing?
Any other comments appreciated.
Mark
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Date: 03 Nov 2006 09:52:30
From:
Subject: Re: First mash questions.
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John Bleichert wrote:
>
> After 3 batches I did a protein rest on my rye pale ale (because of
> the rye) and it really did clarify the final beer a bit. Of course, it
> could be because my lautering is getting better....
Did it actually make it taste bettre, or did it just make it visually
more appealing?
>
> ;-)
>
> -----------------------------------------------
> John Bleichert syborg@earthlink.net
> The heat from below can burn your eyes out!!
Regards,
Bryan
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Date: 03 Nov 2006 18:08:26
From: John Bleichert
Subject: Re: First mash questions.
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yournotauser@gmail.com wrote:
>
> John Bleichert wrote:
>
>>
>> After 3 batches I did a protein rest on my rye pale ale (because of
>> the rye) and it really did clarify the final beer a bit. Of course, it
>> could be because my lautering is getting better....
>
> Did it actually make it taste bettre, or did it just make it visually
> more appealing?
>
Just clarified it. Tastes the same. It's picking nits, but I don't
mind going a few extra feet in my process to help clarify the beer.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 03 Nov 2006 18:42:58
From: John 'Shaggy' Kolesar
Subject: Re: First mash questions.
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On Fri, 03 Nov 2006 18:08:26 GMT, <syborg@earthlink.net > wrote:
> yournotauser@gmail.com wrote:
>>
>> John Bleichert wrote:
>>
>>>
>>> After 3 batches I did a protein rest on my rye pale ale (because of
>>> the rye) and it really did clarify the final beer a bit. Of course, it
>>> could be because my lautering is getting better....
>>
>> Did it actually make it taste bettre, or did it just make it visually
>> more appealing?
>>
>
> Just clarified it. Tastes the same. It's picking nits, but I don't
> mind going a few extra feet in my process to help clarify the beer.
Just be sure to know whether a recipe really needs a protein rest or not.
Doing one on a beer that doesn't need it can cause problems.
John.
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Date: 03 Nov 2006 19:02:14
From: John Bleichert
Subject: Re: First mash questions.
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John 'Shaggy' Kolesar <spam@shagg.net > wrote:
> On Fri, 03 Nov 2006 18:08:26 GMT, <syborg@earthlink.net> wrote:
>> yournotauser@gmail.com wrote:
>>>
>>> John Bleichert wrote:
>>>
>>>>
>>>> After 3 batches I did a protein rest on my rye pale ale (because of
>>>> the rye) and it really did clarify the final beer a bit. Of course, it
>>>> could be because my lautering is getting better....
>>>
>>> Did it actually make it taste bettre, or did it just make it visually
>>> more appealing?
>>>
>>
>> Just clarified it. Tastes the same. It's picking nits, but I don't
>> mind going a few extra feet in my process to help clarify the beer.
>
> Just be sure to know whether a recipe really needs a protein rest or not.
> Doing one on a beer that doesn't need it can cause problems.
>
>
> John.
Right. I've only done it to beers I've made including wheat and rye,
though I did do it to the only pilsner I've made, which used Durst
pilsner malt. I wouldn't do it to a straight ale.
(Sorry for the off-list email, John, that was a mistake - too much
coffee after lunch, not enough brain power...)
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 03 Nov 2006 19:38:48
From: John 'Shaggy' Kolesar
Subject: Re: First mash questions.
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On Fri, 03 Nov 2006 19:02:14 GMT, <syborg@earthlink.net > wrote:
>>>>> After 3 batches I did a protein rest on my rye pale ale (because of
>>>>> the rye) and it really did clarify the final beer a bit. Of course, it
>>>>> could be because my lautering is getting better....
>>>>
>>>> Did it actually make it taste bettre, or did it just make it visually
>>>> more appealing?
>>>>
>>>
>>> Just clarified it. Tastes the same. It's picking nits, but I don't
>>> mind going a few extra feet in my process to help clarify the beer.
>>
>> Just be sure to know whether a recipe really needs a protein rest or not.
>> Doing one on a beer that doesn't need it can cause problems.
>>
>
> Right. I've only done it to beers I've made including wheat and rye,
> though I did do it to the only pilsner I've made, which used Durst
> pilsner malt. I wouldn't do it to a straight ale.
No problem. I just didn't want someone else to get confused and think that
it was a good "fix" to make part of their standard procedure.
> (Sorry for the off-list email, John, that was a mistake - too much
> coffee after lunch, not enough brain power...)
I hadn't even noticed. ;) I don't check the account that my email listed
on here points to very often.
John.
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Date: 03 Nov 2006 17:12:37
From: John 'Shaggy' Kolesar
Subject: Re: First mash questions.
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On Fri, 03 Nov 2006 16:26:16 GMT, <me@getbent.org > wrote:
> I'm brewing a Dry Rye Roggenbier all-grain kit from Midwest Homebrew supply
> tomorrow. It may have been a bad idea for my first attempt at AG brewing as
> it suggests a protein rest at 122F.
I guess because of the rye? Note that a lot of recipes call for protein
rests that don't really need them. Recipe authors have a tendancy to make
things far more compilcated than they really need to be. There are very
few times when a multi-step mash is actually required. Not knowing what's
in the kit, I can't comment specifically though.
> My plan was to mash on the stove in my 20qt brewpot, transfer to a sparging
> bag in my old bottling bucket, sparge into my 28qt turkey fryer then boil.
>
> Now, with the two step mash, can I get away with directly heating the mash
> from 122F to 155F?
Yep. Either that or add boiling water to bring the temp up, assuming you
have enough extra room in the mash tun.
> Are there any problems associated with directly heating a mash of which I
> should be aware? (Scorching, stirring, etc)
Yeah, both of the above. You will want to stir it a lot while you are
applying direct heat otherwise you may end up scorching the grains.
> Or, should I crash-study some stuff on decoction mashing?
Definitely not for your first mash. That'd just be making things way
too complicated.
John.
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Date: 03 Nov 2006 09:44:24
From: Denny Conn
Subject: Re: First mash questions.
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John 'Shaggy' Kolesar wrote:
>
> On Fri, 03 Nov 2006 16:26:16 GMT, <me@getbent.org> wrote:
> > I'm brewing a Dry Rye Roggenbier all-grain kit from Midwest Homebrew supply
> > tomorrow. It may have been a bad idea for my first attempt at AG brewing as
> > it suggests a protein rest at 122F.
>
> I guess because of the rye? Note that a lot of recipes call for protein
> rests that don't really need them. Recipe authors have a tendancy to make
> things far more compilcated than they really need to be. There are very
> few times when a multi-step mash is actually required. Not knowing what's
> in the kit, I can't comment specifically though.
I was gonna say the same thing, but then I realized that a roggen also
uses a large amount of wheat, too. In this case, a protein rest might
be indicated...although _I_ wouldn't do one!
------------ >Denny
--
Life begins at 60...1.060, that is.
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Date: 03 Nov 2006 17:46:42
From: John Bleichert
Subject: Re: First mash questions.
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Denny Conn <denny.g.conn@ci.eugene.or.us > wrote:
> John 'Shaggy' Kolesar wrote:
>>
>> On Fri, 03 Nov 2006 16:26:16 GMT, <me@getbent.org> wrote:
>> > I'm brewing a Dry Rye Roggenbier all-grain kit from Midwest Homebrew supply
>> > tomorrow. It may have been a bad idea for my first attempt at AG brewing as
>> > it suggests a protein rest at 122F.
>>
>> I guess because of the rye? Note that a lot of recipes call for protein
>> rests that don't really need them. Recipe authors have a tendancy to make
>> things far more compilcated than they really need to be. There are very
>> few times when a multi-step mash is actually required. Not knowing what's
>> in the kit, I can't comment specifically though.
>
> I was gonna say the same thing, but then I realized that a roggen also
> uses a large amount of wheat, too. In this case, a protein rest might
> be indicated...although _I_ wouldn't do one!
>
> ------------>Denny
>
After 3 batches I did a protein rest on my rye pale ale (because of
the rye) and it really did clarify the final beer a bit. Of course, it
could be because my lautering is getting better....
;-)
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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