Mash tempuratures
Posted: Wed Jan 15, 2014 11:46 am
I was reading an article regarding mash temps and sparge temps had a question if any of you had a moment.
I am planning an American IPA this weekend, probably going to be a hoppy hoppy sumbitch, and the mash temperature listed on the recipe I'm using for reference said 165 with a sparge temp of 180. I was reading http://www.howtobrew.com/section3/chapter14-5.html about the various temperatures and my question is:
What if you mashed in at under 150 and sparged at over 160? Would the sparge water temp denature the beta amylase or could that possibly create a beer that is uses both the alpha and beta amylase? both a bit sweet (to mellow out the bitterness a bit) and a bit dry? Does that even make sense?
I am planning an American IPA this weekend, probably going to be a hoppy hoppy sumbitch, and the mash temperature listed on the recipe I'm using for reference said 165 with a sparge temp of 180. I was reading http://www.howtobrew.com/section3/chapter14-5.html about the various temperatures and my question is:
What if you mashed in at under 150 and sparged at over 160? Would the sparge water temp denature the beta amylase or could that possibly create a beer that is uses both the alpha and beta amylase? both a bit sweet (to mellow out the bitterness a bit) and a bit dry? Does that even make sense?