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Step Mashing with Our EB

 
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KB




Joined: 06 Nov 2014
Posts: 274
Location: Virginia

Working on: Next brew


PostLink    Posted: Sun Feb 28, 2021 1:38 am    Post subject: Step Mashing with Our EB Reply with quote


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I've searched for forums for "Step Mashing" and I got a LOT of unrelated results.

If I'm posing a topic that's already been answers, please provide a link.

Most brewing software, when using a step mash, wants to add additional water when the temp is increased. With our EB we don't need to add additional water, but, perhaps, we do desire to do a step mash.

Anyone?
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kal
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Joined: 12 Dec 2010
Posts: 10895
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, London Pride, Wit, Janet's Brown, Russian Imperial Stout, Black Butte Porter

Working on: Belgian Quad, Belgian IPA


PostLink    Posted: Sun Feb 28, 2021 1:53 am    Post subject: Reply with quote

To step mash with your Electric Brewery as build/designed on this website, simply hit the HLT temperature "up" button to move up from one temperature step to the next. There's no need to add water. That's only with simple setups where you can't add heat other than adding hot water. That dilutes the mash which is not ideal.

All of the 50+ recipes I've posted on this website use step mashes as they have a minimum of 2 steps: Single infusion temp to mash out temp (168F). That's technically 2 steps.

Then there are probably about a dozen or so that are complex with 3-4 or more steps.

Some of the recipes I've posted with complex step mashes:

https://shop.theelectricbrewery.com/pages/russian-river-pliny-the-younger-triple-ipa
https://shop.theelectricbrewery.com/pages/firestone-walker-double-jack-double-ipa
https://shop.theelectricbrewery.com/pages/firestone-walker-wookey-jack-black-rye-ipa
https://shop.theelectricbrewery.com/pages/belgian-ipa
https://shop.theelectricbrewery.com/pages/deschutes-black-butte-porter
https://shop.theelectricbrewery.com/pages/witbier
https://shop.theelectricbrewery.com/pages/weizen-weissbier
https://shop.theelectricbrewery.com/pages/belgian-dubbel
https://shop.theelectricbrewery.com/pages/belgian-tripel
https://shop.theelectricbrewery.com/pages/belgian-super-saison
https://shop.theelectricbrewery.com/pages/kolsch
https://shop.theelectricbrewery.com/pages/czech-premium-pale-lager

Take a look at those recipes and the discussions as there have been many discussions around step mashing and why it's done, a lot of which is in the forum discussions for the recipes posted.

Kal

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Last edited by kal on Sat Mar 13, 2021 9:42 pm; edited 1 time in total
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KB




Joined: 06 Nov 2014
Posts: 274
Location: Virginia

Working on: Next brew


PostLink    Posted: Tue Mar 02, 2021 10:24 pm    Post subject: Reply with quote

I was asking as other recipes, other than the EB recipes, indicate a starting amount of liquid and temp, then stepping by adding water and upping the temp. No, I'm not writing about decoction mashing.

I guess the easy answer is to simply begin with all the liquid required and up the mash temp when needed for the step. I did this with a Vienna Lager and it turned out very good.
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kal
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Joined: 12 Dec 2010
Posts: 10895
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, London Pride, Wit, Janet's Brown, Russian Imperial Stout, Black Butte Porter

Working on: Belgian Quad, Belgian IPA


PostLink    Posted: Tue Mar 02, 2021 10:35 pm    Post subject: Reply with quote

KB wrote:
I was asking as other recipes, other than the EB recipes, indicate a starting amount of liquid and temp, then stepping by adding water and upping the temp.

Sure. A recipe may indicate to add heat that way as people with simpler systems would have no other way to do it. It's not only prone to error but is not ideal. You also lose heat over time so it's somewhat of a guess as to what your actual mash temp is over time.

Quote:
I guess the easy answer is to simply begin with all the liquid required and up the mash temp when needed for the step. I did this with a Vienna Lager and it turned out very good.

That's the simplest (and preferred) way and is one of the reasons I designed the Electric Brewery setup the way it is: You have complete control over mash thickness and temperature, and it's stable. The simpler systems where you have to add water to add heat are not ideal.

If you look at my recipes they'll have different recommended mash thicknesses. A thicker mash (less water) produces a beer that is fuller / sweeter as it creates more unfermentable sugars while a thinner mash (more water) produces a thinner / dryer beer as it creates more fermentable sugars.

See my BREW DAY STEP BY STEP guide for more info.

That said I may be mis-understanding what your question about step mashing is as you haven't actually asked a question in your original post or follow up post. In my original answer I assumed you were asking "how do I step mash with the electric brewery brewery setup?" but based on your follow up I may have guessed wrong. Let me know what you need to know. Here to help.

Cheers!

Kal

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Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
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701pilot




Joined: 10 May 2016
Posts: 50
Location: northern california

Drinking: Bohemian Pilsner,Caribou Slobber, Munich Helles, Weissbier, Black Bute Porter, RIS, Irish Red Ale

Working on: Milk Chocolate Stout


PostLink    Posted: Tue Mar 09, 2021 8:53 pm    Post subject: Reply with quote

I think what you are looking for is the software setting. I use Beer Smith and use a temperature mash setting as opposed to an infusion mash. The latter uses hotter water to infuse the mash to a higher temperature. The temperature mash just has you raise the temperature to get a higher mash temperature.

Hope I made it a little more clear. It is just a software setting.

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