EP3 Mashing Mechanics (temperature effects) - Brewing All Grain Primer Series

In the long awaited 3rd episode in the series, I attempt to explain how various temperatures are employed in a typical mash and why. Protein Rest, Gelatinization, Saccharification, Enzymes, etc. Watch all 20 minutes to get your uber beer geek badge.

Category:

Entertainment

Tags:

• all
• grain
• brewing
• homebrew
• mash
• mashing
• enzymes
• amylase
• beta
• alpha
• saccharification
• rest
• out
• amylose
• amylopectin
• glucose
• maltose
• dextrine

[andrewt248]

I think Lagunitas mashes most of their brews up around 160˚F. This is based on recorded conversations with the brewmaster on the Brewing Network's Jamil Show (Can You Brew It) where they have a dialog with commercial brewers in an attempt to fabricate clone recipes.

[BobbyFromNJ]

@andrewt248

Thanks Andrew, I'm familiar with Can You Brew It but I haven't listened to many of them. I had read in passing about their IPA and the generally unusual high mash temp.

[CTBeerguy]

Great video Bobby. I had always appreciated the nice mouthfeel to the Lagunitas IPA . Something I had not been able to recreate in my brews. Of course I was mashing in the low 150s (this helps me understand the relationships).

Thanks for taking the time to put this together!

[BobbyFromNJ]

@CTBeerguy

Just don't forget to crank the bitterness to keep it from tasting too sweet.

[nppeders]

What's in the Barrel? Something funky I'm assuming.

[BobbyFromNJ]

@nppeders Yup, 60 gallons of Lambic which is ultimately going to be a Framboise. It's 2 months young right now though.

[mikescooling]

Great job!!! thanks for the info. I took 32 weeks of micro in college, and I just love this stuff!!!!

[DulcisGuitar]

Very well explained Bobby, thanks.

[njloetz]

Thanks for making this! It was really helpful. It'd be cool if you did one like this on strains of yest and fermentation temperatures. Thanks again!

[mj1983100]

im so gald to hear it rather than read it great vid i understand a lot more of what im doing in my all grain.

[umami727]

hey bobby, thanks for the info glad someone put it in an understandable way. thanks for breaking all the sugar lingo down for us. when can we expect ep 4?

[luthierzan]

Great video Bobby, John Palmer's explanation/analogy of the mash biology left me confused. This was very clear and straight forward. Thanks a ton!

[1997LT1Camaro]

Thanks for the vid Bobby. I am digging your way of speaking/presenting , and it works well with my mind. I have read the book by john palmer, and this section really put me to sleep. I have been out of the beer game for a while, with a couple of flop batches that had me discouraged. I am still interested in the hobby, which is why I kept my setup. I have on the Herms builds that POL did on hombrewtalk. I might try another batch this winter. Houston is hot!

[jborho]

Top notch video!!! I got more info in 20 minutes then I do from the BN.

[Crypticx666]

Thanks so much for the video! I really wanted to get an understanding of the science of the mash temperatures.

[sanscredo]

Excellent series. Looking forward to Episode 4.