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Ozarks Mountain Brew
Joined: 22 May 2013 Posts: 737 Location: The Ozark Mountains of Missouri
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Link Posted: Tue Feb 04, 2014 10:11 pm Post subject: How long recirculating your mash before husk tannins |
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just thinking has anyone using the Kal clone done a test to see the time to stop mashing before tannins start to extract for normal 2row ??
I want to push the limits on a heavy grain recipe with 13% alcohol
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Ozarks Mountain Brew
Joined: 22 May 2013 Posts: 737 Location: The Ozark Mountains of Missouri
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Link Posted: Tue Feb 04, 2014 10:24 pm Post subject: |
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I agree, temp rest mash yes but I'm talking recirculation mash and all the above you mentioned would be mash held at 150 steady water at 5.3 to 5.6
my recipe is for 35 lb American - Pilsner, plus 10 lb of cane sugar, 1 pund of Honey malt and some orange zest
3 hours work on this?
_________________ "Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world."
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Ben58
Joined: 14 Aug 2011 Posts: 409 Location: Hamilton, Ontario
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Link Posted: Tue Feb 04, 2014 10:33 pm Post subject: |
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Time won't be an issue recirculating. pH is the only factor.
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Ozarks Mountain Brew
Joined: 22 May 2013 Posts: 737 Location: The Ozark Mountains of Missouri
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Link Posted: Tue Feb 04, 2014 10:38 pm Post subject: |
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I normally stay within the 23 lb range of 2 row except for a few and came up light on taste for the 90 minute mash range so thinking allot longer this time, just didn't want the husks to start sending bad flavor in this lighter beer
_________________ "Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world."
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Tue Feb 04, 2014 10:41 pm Post subject: |
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todhend wrote: | I agree, temp rest mash yes but I'm talking recirculation mash and all the above you mentioned would be mash held at 150 steady water at 5.3 to 5.6
my recipe is for 35 lb American - Pilsner, plus 10 lb of cane sugar, 1 pund of Honey malt and some orange zest
3 hours work on this? |
Again, time doesn't matter if the other things are in check. doesn't matter if it's recirculating.
There's also no need to mash for 3 hours at a single temp of 150F. That's not an overly low temp. Anything beyond 90 mins won't have any effect. Some will say even 60 is more than adequate.
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Kevin59
Joined: 03 Aug 2012 Posts: 1047 Location: Fort Collins, CO
Drinking: Imperial Brown Ale
Working on: Oatmeal Stout, IPA
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Link Posted: Tue Feb 04, 2014 11:12 pm Post subject: |
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kal wrote: | Last week I did a step mash that took over 3 hours. It's for a very delicate American Light Lager (think bud light). |
Say what?!!!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Tue Feb 04, 2014 11:17 pm Post subject: |
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I was wondering if anyone would comment on that.
I like the challenge and many of our guests just want something light. It's a hard beer to get really perfect given how light tasting it is. Any flaws stick right out. There's no massive load of hops (or malt) to hide behind!
So I've been making it now on and off for a year now trying to get the process and mash schedule down pat. Bud supposedly uses something like a ~3 hr mash that slowly rises from 142F to 155F (give or take).
Kal
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Ozarks Mountain Brew
Joined: 22 May 2013 Posts: 737 Location: The Ozark Mountains of Missouri
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Link Posted: Tue Feb 04, 2014 11:35 pm Post subject: |
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never made a good light beer either, always something standing out that shouldn't be there, I have how ever filtered to get a light beer with good success but is tricky keeping flavor
_________________ "Imagination is more important than knowledge. Knowledge is limited. Imagination encircles the world."
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