Author: Matt Del Fiacco

Step mashing is a traditional technique originally intended to assist in the conversion of starches to fermentable sugar and consists of mashing in at a relatively low temperature then warming it over the course of about an hour through a series of 3 to 4 temperature steps. In addition to improved conversion, particularly when using under-modified malts, step mashes are believed to have an impact on other beer characteristics including flavor and mouthfeel. Requiring a bit more involvement than a single infusion mash, and given the higher modification of modern malts, many brewers avoid step mashing altogether.

While considering unconventional approaches one might employ to simplify their brewing process, it crossed my mind that doughing in at room temperature then simply leaving it in there to mash while the temperature increased could shave a decent amount of time off a brew day, however long it typically takes to heat water to strike temperature. Considering the lower temperature when using a step mash is typically around 113°F/45°C, I wondered if adding the grains at room temperature would have any impact and thought it was interesting enough to put to the test!



| PURPOSE |

To evaluate the differences between a beer made with a single infusion mash temperature of 154˚F/68˚C and the same beer mashed in at room temperature then steadily raised to 154˚F/68˚C over the course of an hour.

| METHODS |

I went with a simple Pale Ale for this xBmt in hopes to make any differences caused by the variable stand out.

Ascension

Recipe Details Batch Size Boil Time IBU SRM Est. OG Est. FG ABV 4.5 gal 60 min 31.7 IBUs 5.7 SRM 1.052 1.013 5.0 % Actuals 1.052 1.012 5.2 % Fermentables Name Amount % Pale Ale Malt (Rahr) 7.437 lbs 90.15 Munich II (Weyermann) 13 oz 9.85 Hops Name Amount Time Use Form Alpha % Nugget 5 g 60 min Boil Pellet 13 Nugget 8 g 20 min Boil Pellet 13 Nugget 33 g 5 min Boil Pellet 13 Nugget 30 g 3 days Dry Hop Pellet 13 Yeast Name Lab Attenuation Temperature Flagship (A07) Imperial Yeast 75% 60°F - 72°F Notes Water Profile: Ca 80 | Mg 2 | Na 10 | SO4 125 | Cl 62 Download Download this recipe's BeerXML file

A few days before brewing, I got a starter of Imperial Organic A07 Flagship yeast going that would be be divided between the batches.

Having recently moved into a new place, my brewery wasn’t quite as organized as I prefer, but I made sure to have my eBIAB systems setup for this brew day, which began with the heating of strike water for the single infusion batch.

At this point, I measured out and milled the grains for both batches.

While the single infusion water was being heated, I added the grist to the raised temperature batch and noted the starting temperature was 74˚F/23˚C before turning the element on. The water for the single infusion batch reached strike temperature about 15 minutes later, at which point I added the grains and checked to confirm it hit the intended 154˚F/68˚C mash temperature.

I set the controller on the raised temperature batch to 154˚F/68˚C and documented the temperature every 15 minutes. I thought it was interesting that at the end of the planned 60 minute mash, the temperature matched that of the single infusion mash.

Once each mash was finished, I removed the grains and began heating the worts. While waiting for a boil to be reached, I measured out the hops for both batches.

The worts were boiled for 60 minutes with hops added at the times stated in the recipe.

After each 60 minute boil was complete, I quickly chilled the wort with my CFC while racking to fermentation kegs.

Hydrometer measurements revealed the single infusion batch hit my target of 1.052 OG while the raised temperature wort was only a couple points lower at 1.050 OG, which I found surprising. They also looked more similar than I expected.

I placed the fermentors next to each other in my temperature controlled chamber, attached blowoff tubes, and pitched the yeast.

With my beers stowed away, it was time to clean. After emptying the kettle that held the raised temperature wort, I noticed a thick gunk covering the element, something I’ve never seen before.

After a week of vigorous fermentation, each batch was hit with an equal charge of dry hops then left 3 more days before I took hydrometer measurements indicating FG had been reached.

The beers were cold crashed and fined with gelatin before I pressure transferred them to CO2 purged serving kegs.

After a brief burst carbonation period, I reduced the gas to serving pressure and let the beers condition until they were clear, carbonated, and ready to serve to participants.

| RESULTS |

A panel of 22 people with varying degrees of experience participated in this xBmt. Each taster, blind to the variable being investigated, was served 1 sample of the single infusion beer and 2 samples of the beer made with a rising mash temperature in different colored opaque cups then instructed to select the unique sample. At this sample size, a total of 12 (p<0.05) correct selections would have been required to achieve statistical significance, while 14 tasters (p=0.003) chose the different beer, indicating tasters were able to reliably distinguish a beer made with a single infusion mash from one where the temperature was gradually increased from room temperature.

The participants who correctly selected the unique sample in the triangle test were instructed to complete a brief set of additional questions comparing only the two different beers, still blind to the nature of the xBmt. Of the 14 correct tasters, 9 chose the single infusion beer as their most preferred, 2 liked the raised mash temperature beer more, and 3 reported no difference having no preference despite perceiving a difference. Not a single taster felt there was no difference between the beers.

My Impressions: I attempted a total of 5 semi-blind triangle tests with these beers and ended up selecting the odd-beer-out 4 times. To me, the raised mash temperature beer had a slight tang to it, a sharpness in the flavor I didn’t perceive in the single infusion batch. While I enjoyed both beers and didn’t note any offensive off-flavors in either, I preferred the single infusion sample and thought it was more stylistically appropriate.

| DISCUSSION |

As far as I know, no brewing authority has ever recommended employing the slow-rise mashing method tested in this xBmt, which I just figured was based on a history of research proving that it doesn’t work. While participants in this xBmt were capable of reliably distinguishing a beer made using a single infusion mash from one that was mashed in at room temperature then gradually warmed, a finding that on the surface might seem to support such a claim, the raised mash temperature beer was by no means bad. Indeed, a majority of those who were correct on the triangle test preferred the single infusion beer, as did I, but they had a lot more in common than I thought they would.

I fully expected the raised mash temperature beer to be overly dry and thin with a higher OG compared to the single infusion beer, but that’s not at all how things turned out. Rather, it was the single infusion beer that started with a slightly higher OG and, based on post-survey conversations as well as my own experience, body and mouthfeel weren’t what defined the difference. The sharp character I noticed in the raised mash temperature beer wasn’t so much “bad” as it was out of place for the style, but nothing to stop me from finishing the keg.

I’ll continue to employ standard mashing practices in my brewing largely because I know it works, though I also prefer the clarity and smoothness I perceived in the single infusion beer. Moreover, the gunk left in the raised mash temperature kettle was more of a pain in the ass to clean than I’m used to. That said, I am tempted to try this out again on a Dry/Irish Stout where a bit of sharpness is generally regarded as appropriate.

If you have thoughts about this xBmt, please feel free to share in the comments section below!

Support Brülosophy In Style!

All designs are available in various colors and sizes on Amazon!

Follow Brülosophy on:

If you enjoy this stuff and feel compelled to support Brulosophy.com, please check out the Support Us page for details on how you can very easily do so. Thanks!

Advertisements

Share this: Facebook

Twitter

Pinterest

Tumblr

Email



Like this: Like Loading...