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The Details of Step-Mashing

TroubleShooting

Mike Boesen — Fort Collins, Colorado asks,
Q

Step mash recipes usually have details about step temperatures and times, like the following example. Use a mash schedule with a 15-minute acid rest at 113 °F (45 °C), a 15-minute protein rest at 126 °F (52 °C), a 20-minute beta-amylase rest at 145 °F (63 °C), a 20-minute conversion rest at 158 °F (70 °C), and a 10 minute mash-out rest at 167 °F (75 °C). In a system with a heated mash tun, do we count the time it takes to get from one temperature to the next? In a Brew-In-A-Bag (BIAB) system, adding hot water can jump the temperature quicker, but would lead to shorter overall mash time. Isn’t that going to affect the result?

A
Let’s start out with two quick answers to your questions. Heating time is definitely an important part of the mash and it most certainly should be counted. In fact, control over the
Response by Ashton Lewis.