2 vessel brewhouse is mash/lauter tun, kettle/whirlpool tun.
2 vessel brewhouse is mash tun, lauter tun, kettle/whirlpool tun. For step mash, it is better to prepare a mash tun with steam jacketed, which go with heating function.
STEP 1 – THE DOUGH-IN
Temperature – 100-105F, Time: 20 Minutes
This first step could be argued to be unnecessary with today’s highly modified malts, as the majority of debranching has already occurred during the malting process.
That said, it’s not uncommon to dough-in (combine your strike water with your grist) at a lower temperature (100-105F) for a short rest to allow any leftover debranching to occur, as well as allow the Beta Glucanase some time to work.
This step can potentially yield a lower viscosity wort (less likely to gum up the works when sparging/lautering) as well as add a couple of gravity points.
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STEP 2 – PROTEIN REST
Temperature – 120-130F, Time: 20 Minutes
Again, there is some debate as to the necessity of a protein rest for modern brewers, as most of this work will have been done by the maltster.
As a matter of fact, it should really only be performed if the grist contains a decent amount of under-modified malts, or flaked grains with high protein content. And only then if you are not looking for the head- and body- increasing properties these malts and grains can provide.
Executing a Protein Rest on a recipe with mostly highly modified malts should usually be avoided, unless you are specifically going after a very light body and mouthfeel.
That said, a 20 minute rest at about 125F is appropriate if you are trying to avoid haze caused by high protein content in the grist, keeping the previously mentioned caveats in mind.
STEP 3 – CONVERSION REST
Temperature – 145-162F, Time: 40 Minutes (or longer)
Also known as the Saccharification Rest, this is where the bulk of starches will be converted into maltose and other fermentable sugars. This is also the step where you can potentially have a significant impact on the fermentability of your wort.
A mash temperature of about 152 is very often recommended, as it provides a good compromise for both beta- and alpha- amylase to activate.
You can use this rest as a “dial” to affect fermentability of your wort.
Leaning towards the high end of this range (closer to 160-162F) will produce a less fermentable wort, which in turn leads to residual sugars in the finished beer, and (as many believe) a fuller, potentially sweeter mouthfeel.
Conversely, if you stay closer to that 145F mark, you can potentially end up with more fermentable sugars, which lead to a lower final gravity, and a drier more crisp mouthfeel.
An extended rest right around 152F will most likely give you the best of both worlds, so to speak, which is why it is such a commonly quoted mash temperature.
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Emily Gong
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