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inkedbrewer
Joined: 15 Jan 2015 Posts: 57
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Link Posted: Fri Jan 30, 2015 2:10 am Post subject: step mashing |
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does anyone do step mashes with this system
_________________ Good Men Like Good Beer - Hunter S. Thompson
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Fri Jan 30, 2015 2:42 pm Post subject: |
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yes, quite often, a Saison at 122,133,148,154,168
Silverspoons
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huaco
Joined: 05 Apr 2012 Posts: 1506 Location: Burleson Texas
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Link Posted: Fri Jan 30, 2015 3:22 pm Post subject: |
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^^^^^
How long do you stay at each step for your Saison?
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Fri Jan 30, 2015 5:34 pm Post subject: |
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huaco wrote: | ^^^^^
How long do you stay at each step for your Saison? |
I'll check when i get home but from memory most were about 10 to 15 minutes except the 148 which was around 30 minutes
silverspoons
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foomench
Joined: 21 Feb 2012 Posts: 704 Location: Longmont, CO
Drinking: Pinot barrel aged quad
Working on: Flanders oude bruin in barrel, Flanders red fermenting to refill the barrel
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Wed Feb 04, 2015 6:09 pm Post subject: Step Mash Saisin Recipe |
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Here's a great Saison recipe using a long step mash.. I've made it several times and love it, especially on a hot August evening.
5.5 gal so you'll have to scale
Silverspoons
French/Belgium Saison
Brew Method: All Grain
Style Name: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.047
Efficiency: 84% (brew house)
STATS:
Original Gravity: 1.064
Final Gravity: 1.019
ABV (standard): 5.88%
IBU (tinseth): 17.82
SRM (morey): 13.11
FERMENTABLES:
7 lb - Belgian - Pilsner (60.9%)
2.25 lb - German - Vienna (19.6%)
2 lb - German - CaraMunich I (17.4%)
0.25 lb - German - CaraAroma (2.2%)
HOPS:
1 oz - Domestic Hallertau, Type: Pellet, AA: 3.9, Use: Boil for 60 min, IBU: 13.86
0.5 oz - Goldings, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 3.97
MASH GUIDELINES:
1) Infusion, Temp: 115 F, Time: 15 min, Amount: 16 qt
2) Temperature, Temp: 131 F, Time: 30 min, Step Mash
3) Temperature, Temp: 143 F, Time: 45 min, Step Mash
4) Temperature, Temp: 161 F, Time: 15 min, Step Mash
5) Sparge, Temp: 168 F, Time: 5 min
OTHER INGREDIENTS:
7 g - Fresh Ginger Root, Time: 15 min, Type: Spice, Use: Boil
3 g - Black Pepper, Time: 15 min, Type: Spice, Use: Boil
7 g - Bitter Orange Peel, Time: 15 min, Type: Spice, Use: Boil
10 g - Fresh Orange Peel Zest, Time: 15 min, Type: Spice, Use: Boil
YEAST:
White Labs - Belgian Saison I Yeast WLP565
Starter: No
Form: Liquid
Attenuation (avg): 70%
Flocculation: Medium
Optimum Temp: 68 - 75 F
Fermentation Schedule:
68º for 3days.. raise to 71º for 8 more days.. to secondary.. cool to 56º for 3 days then raise to 68º or room temp for bottling.
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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: Wed Feb 04, 2015 6:47 pm Post subject: |
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Looks like a good recipe to try silverspoons, thanks. Regarding your step times are the values you've listed the amount of time at that temp after completing the temp increase? I'd guess yes.
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Wed Feb 04, 2015 7:08 pm Post subject: |
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Yes after temp is reached
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Roadie
Joined: 13 Oct 2013 Posts: 127 Location: Charleston, SC
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Link Posted: Tue Jul 28, 2015 3:21 am Post subject: |
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Silverspoons - 1 vial of yeast with no starter?
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Tue Jul 28, 2015 7:31 pm Post subject: |
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Roadie wrote: | Silverspoons - 1 vial of yeast with no starter? |
Yes
Silverspoons
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chastuck
Joined: 06 Oct 2013 Posts: 193 Location: Beckenham, Kent, UK
Drinking: Bitter
Working on: IPA
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Link Posted: Wed Mar 16, 2016 10:43 pm Post subject: Re: Step Mash Saisin Recipe |
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silverspoons wrote: | Here's a great Saison recipe using a long step mash.. I've made it several times and love it, especially on a hot August evening.
5.5 gal so you'll have to scale
Silverspoons
French/Belgium Saison
Brew Method: All Grain
Style Name: Saison
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.047
Efficiency: 84% (brew house)
STATS:
Original Gravity: 1.064
Final Gravity: 1.019
ABV (standard): 5.88%
IBU (tinseth): 17.82
SRM (morey): 13.11
FERMENTABLES:
7 lb - Belgian - Pilsner (60.9%)
2.25 lb - German - Vienna (19.6%)
2 lb - German - CaraMunich I (17.4%)
0.25 lb - German - CaraAroma (2.2%)
HOPS:
1 oz - Domestic Hallertau, Type: Pellet, AA: 3.9, Use: Boil for 60 min, IBU: 13.86
0.5 oz - Goldings, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 3.97
MASH GUIDELINES:
1) Infusion, Temp: 115 F, Time: 15 min, Amount: 16 qt
2) Temperature, Temp: 131 F, Time: 30 min, Step Mash
3) Temperature, Temp: 143 F, Time: 45 min, Step Mash
4) Temperature, Temp: 161 F, Time: 15 min, Step Mash
5) Sparge, Temp: 168 F, Time: 5 min
OTHER INGREDIENTS:
7 g - Fresh Ginger Root, Time: 15 min, Type: Spice, Use: Boil
3 g - Black Pepper, Time: 15 min, Type: Spice, Use: Boil
7 g - Bitter Orange Peel, Time: 15 min, Type: Spice, Use: Boil
10 g - Fresh Orange Peel Zest, Time: 15 min, Type: Spice, Use: Boil
YEAST:
White Labs - Belgian Saison I Yeast WLP565
Starter: No
Form: Liquid
Attenuation (avg): 70%
Flocculation: Medium
Optimum Temp: 68 - 75 F
Fermentation Schedule:
68º for 3days.. raise to 71º for 8 more days.. to secondary.. cool to 56º for 3 days then raise to 68º or room temp for bottling. |
Great recipe. I'm about to brew my first Saison. Would you mind telling me what water profile you used please?
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silverspoons
Joined: 21 Dec 2010 Posts: 555 Location: Webster NY
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Link Posted: Wed Mar 23, 2016 1:39 pm Post subject: |
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Sorry I was out of town..
Used the water profile from the book about Farmhouse Ales and Saisons..
Ca-52
Mg-17
Na-35
Cl-20
SO4-107
Silverspoons
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pmaher
Joined: 15 Feb 2021 Posts: 6
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Link Posted: Mon Jul 10, 2023 2:47 pm Post subject: |
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I've been experimenting with multi step mashing using a schedule like the following.
Protein Rest: 122F for 20 minutes
Beta Sacch Rest: 149F for 30 minutes
Alpha Sacch Rest: 158F for 30 minutes
Mashout: 170F for 10 minutes
Between steps it takes a good amount of time to raise the mash from one temperature to the next. Should I be including this time in my step time or should I start my timer once I reach the target temperature.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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: Mon Jul 10, 2023 2:57 pm Post subject: |
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pmaher wrote: | Between steps it takes a good amount of time to raise the mash from one temperature to the next. Should I be including this time in my step time or should I start my timer once I reach the target temperature. |
In my case (for the recipes on this website) the step times are for when they're held at the specific temp and the recipes are documented that way. In-between time doesn't count.
For example, from my Belgian dark strong ale (quadrupel) recipe:
Quote: | Start the mash at 131F and hold for 10 mins (high end of the protein rest range).
Ramp up to 149F and hold for 90 mins (beta rest).
Ramp up to 155F and hold for 30 mins (alpha rest).
Raise to 168F mashout temperature and hold for 10 mins. |
Kal
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KB
Joined: 06 Nov 2014 Posts: 334 Location: Virginia
Working on: Next brew
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Link Posted: Wed Jul 12, 2023 7:59 pm Post subject: |
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pmaher wrote: | Between steps it takes a good amount of time to raise the mash from one temperature to the next. Should I be including this time in my step time or should I start my timer once I reach the target temperature. |
I too have wondered about the time length of raising the mash temp from 1 temp to the next. Especially, after watching a show on TV about the Boston Beer Company 1st brewing test. They needed to hit the next mash temp within a certain amount of time. My EB takes much, much longer to get to the next temp. I haven't noticed anything bad with the brews, just always in my mind after seeing the TV show.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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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KB
Joined: 06 Nov 2014 Posts: 334 Location: Virginia
Working on: Next brew
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Link Posted: Wed Jul 12, 2023 8:34 pm Post subject: |
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Why? Something about the original recipe. They kept making a BIG deal about the step up time. Had to hit the next temp within a certain time or the equipment was no good.
"Put 2 x 5500W in the HLT instead of only 1 for almost twice the ramp speed. You can keep the boil with 1 heating element per usual." Can't do with my 30A EB.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 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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KB
Joined: 06 Nov 2014 Posts: 334 Location: Virginia
Working on: Next brew
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Link Posted: Thu Jul 27, 2023 8:52 pm Post subject: |
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kal wrote: | Probably more to do with trying to save time if you're paying someone to brew. |
I'm really unsure. They just really stressed about hitting the next temp within a certain amount of time.
In my experince, doing step mashes are a waste of time. My brew day is long enough without the additional time of a step mash. I'll make the beer as per the recipe the 1st time (step mash) and then make as a single temp. Every time, the single temp, at least to me and others, tastes better (and saves a LOT of time too!).
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