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KB
Joined: 06 Nov 2014 Posts: 334 Location: Virginia
Working on: Next brew
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Link Posted: Sun Feb 28, 2021 1:38 am Post subject: Step Mashing with Our EB |
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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 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: Tue Mar 02, 2021 10:24 pm Post subject: |
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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 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: Tue Mar 02, 2021 10:35 pm Post subject: |
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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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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
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Link Posted: Tue Mar 09, 2021 8:53 pm Post subject: |
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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.
_________________ Mark
I can't change the laws of physics but with enough horse power I can chase it into submission.
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