The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Frozen mash

sam's picture
sam

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...

 

 

 

 

sam's picture
sam

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

 

 

ehanner's picture
ehanner

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