September 3, 2011 - 12:08am
Frozen mash
Hello,
Per ananda's recommendations (which I may not have followed perfectly), a couple days ago I made a mash at 65C / 149F for 3 hrs, which tasted very good, better than a mash at 73.5C for 3 hrs. Then I froze the 65C mash for 2 days, because I had to leave town. Tonight I thawed it, and it still tasted as sweet as it did when I made it.
Cheers.
Hey Andy, my books are still in transit, but I read online about a stepped escalation of temps, such as: begin at 60C and escalate to 70C over the course of 3-4 hrs. Do you think that matters for flavor? I have not run all of the potential variations...
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Hello,
Of course, your mileage-may-vary (or kilometer), but so far, I measure I lose about 20% water to evaporation in the mashes.
Unless I stir the mash every 30 minutes, a skin will form on the top. I don't like the skin forming. I don't know why, but I don't. So that means I must remove the lid to stir, which makes a lot of steam + water release into the air.
Which is fine, I end up with about 80% of the original weight, so far...
-gvz
gvz,
I'm sure you have mentioned this before but remind me what you are mashing? I presume you are using rye berries/chops/flour? That's my usual combination when I get into 100% Rye mode.
Eric