| water(strike)/grain ratio | ||||||
| water(sparge/grain ratio | ||||||
| Select base malt | Kg | degree Linter | Gravity ------ | OG | ||
| select 2nd malt | Kg | |||||
| Strike Water | Litres | |||||
| Grain Bill | Kg | |||||
| Suggest mashing at 64 °C for 60 min | ||||||
| Sparging (Ph below 6.0) | Litres at 75 °C | |||||
| Boiling time | Minutes | |||||
| Final litres |
Litres | |||||
Typical Enzyme ranges in mash.
Table 11 - Major Enzyme Groups and Functions
Enzyme |
Optimum Temperature Range |
Celsius | Working pH Range |
Function |
Phytase |
86-126°F |
30-52 | 5.0-5.5 |
Lowers the mash pH. No longer used. |
Debranching (var.) |
95-113°F |
35-45 | 5.0-5.8 |
Solubilization of starches. |
Beta Glucanase |
95-113°F |
35-45 | 4.5-5.5 |
Best gum breaking rest. |
Peptidase |
113-131°F |
45-55 | 4.6-5.3 |
Produces Free Amino Nitrogen (FAN). |
Protease |
113-131°F |
45-55 | 4.6-5.3 |
Breaks up large proteins that form haze. |
Beta Amylase |
131-150°F |
55-65.5 | 5.0-5.5 |
Produces maltose. |
Alpha Amylase |
154-162°F |
67.8-72.2 | 5.3-5.7 |
Produces a variety of sugars, including maltose. |
NOTE: in fully modified malt, only the last two rests are used, as a typical protein rest (49-55 °C)
normally used to break up proteins which might otherwize cause chill haze and can improve head retension,
could actually result in a thin, watery beer, with poor head retension.
This rest should only be used when using moderately-modified malts, or when using fully modified malts with a large proportion (>25%) of unmalted grain, e.g. flaked barley, wheat, rye, or oatmeal.
The standard time for a protein rest is 20 - 30 minutes.
The temperature most often quoted for Single Step mashing is about 67°C.
This is a compromise between the two temperatures that the two enzymes favor.
Alpha works best at 67.8-72°C, while beta is denatured (the molecule falls apart) at that temperature, working best between 55-65.5°C.
This does not mean that at 67.8°C none of the Alpha Amylase works, it is just significantly reduced.
A lower mash temperature, less than or equal to 65.5°C, yields a thinner bodied, drier beer.
A higher mash temperature, greater than or equal to 69 °C (but lower than 72.2 °C), yields a less fermentable, sweeter, fuller bodied beer.
| Yeast Calculation | |||
| Wort | Litres | ||
| SG | |||
| Plato | degree | ||
| Ale/Lager | |||
| Yeast Cells |
billion | Grams | |