http://thankheavenforbeer.com/2010/03/08/how-to-brew-2-0-step-mashing/ We love beer, we thank heaven. Begrudgingly, we admit we are not the authority on all things "beer," but we know our fair share. Enjoy the good brew with us; correct us where we're wrong. Thu, 09 Sep 2010 05:49:19 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://thankheavenforbeer.com/2010/03/08/how-to-brew-2-0-step-mashing/comment-page-1/#comment-240041 Can you explain the NoopleTucker Dunkel Weizen recipe to me (papazian) - Home Brew Forums Sun, 25 Jul 2010 01:55:39 +0000 http://thankheavenforbeer.com/?p=4584#comment-240041 [...] http://thankheavenforbeer.com/2010/03/08/how-to-brew-2-0-step-mashing/ Step mashing allows you to do a few things that single infusions dont. If you really want to understand what he's trying to accomplish with the multiple temperature steps do some reading on protien rests and saccrification rests. In my humble opinion, if you want to do a Dunkle correctly then step mashing or decoction is the way to go. The drawbacks of step mashing are the amount of extra attention and time you dedicate to your mash. It also may require a bit more equiptment or creativity. The 133 temp you are seeing in charlie's recipe is the protien rest, he does 158 instead of 155 to get more body out of the mash (higher temp = more body, lower temp = more fermentables) and yes the 167 is mash out. He's also fermenting at higher temps to take advantage of the banana esters the yeast will produce. This effect is favorable to this type of beer and adds a desired flavor to the style. [...] [...] http://thankheavenforbeer.com/2010/03/08/how-to-brew-2-0-step-mashing/ Step mashing allows you to do a few things that single infusions dont. If you really want to understand what he's trying to accomplish with the multiple temperature steps do some reading on protien rests and saccrification rests. In my humble opinion, if you want to do a Dunkle correctly then step mashing or decoction is the way to go. The drawbacks of step mashing are the amount of extra attention and time you dedicate to your mash. It also may require a bit more equiptment or creativity. The 133 temp you are seeing in charlie's recipe is the protien rest, he does 158 instead of 155 to get more body out of the mash (higher temp = more body, lower temp = more fermentables) and yes the 167 is mash out. He's also fermenting at higher temps to take advantage of the banana esters the yeast will produce. This effect is favorable to this type of beer and adds a desired flavor to the style. [...]

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