First partial

[Danzar]

Hey, it's a modest start but still pretty pleased.

Mashed 500g malted barley and 500g torrefied wheat. Kept the temp to 64.5 - 67 for the hour.

Is that ok?

[blandy]

should be fine.

there's probably stuff in Palmer about mashing at different temps.

FWIW the last time I was at a G&G full mash demo they basically said that for homebrew purposes the infusion mash was the best way to go because most people can't heat the wort fast enough for any other methods. I've only ever done infusion mashes, and they've turned out great.

[Trough Lolly]

Danzar,
That's fine - you're in the zone. Here's a pic that helps explain the importance of choosing the right temp for the right brew - a high mash temp will promote starch conversion by alpha amylase enzymes into dextrins (less fermentable sugars) which provide more body as they don't completely convert and remain in the final beer. Lower mash temps promote the starch conversion by beta amylase enzymes into maltose (more fermentable sugars) which result in dryer beers with more alcohol present.
For example I mash stouts, bocks, IPA's etc at 68C and german pils, dortmunders, APA's and wheat beers at 63C...All of the experienced brewers that I've chatted with, including the current National Champion, agree on one thing - temperature control is the key to making top notch all grain beers...and that, unlike the grains, hops and yeast you buy is something that you can have a direct influence over.




Cheers,
TL

[Dogger Dan]

Thats a nice diagram Trough Lolly.

Another point to think about to is the pH. I have played with it and it makes a huge difference to your beer. Notice it is on there too. My mashes have been 5.5 at 153 deg. I just stepped down a bit more and tried for a 5.3

Dogger