The Germans on mashing

[steward]

Thought I'd find out the German view on German homebrew before attempting another German beer!

In Klaus Kling's book ("Bier Selbst Gebraut"), whilst the decoction mash isn't generally recommended, the temperature stepped infusion mash seems predominant. In particular the protein rest (47-53°C) seems standard brewing practice, even for "English Ale" and "Scottish Ale" recipes.

In fact both the level of understanding of and enthusiasm for traditional British infusion mashing is hardly encouraging. Goodness knows where the following description comes from! The translation is mine, so sorry if it's a bit basic. Mind you, if German homebrewing still sees the protein rest as essential, even when using modern well modified malts, might it have something going for it?

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Infusion Process (descending)
This very simple brewing process is mainly used in Britain and can be tried in application for full-bodied, top-fermented beers such as ales.
Pre-mash (mix) the grist with warm water at 35°C and stand for one hour, stirring back and forth occasionally with a paddle. Raise the temperature of the main mashing liquor to 75°C.
Fit a lid onto the mash tun, insulate if possible and leave to mash.
Following addition of the grist, the mash mixture should drop to 65°C (adjust and re-check as necessary).
Saccharification and protein rest therefore occur from high through to low temperatures (hence "descending infusion"). This process thereby accentuates the alpha-amylase (extract of non-fermentable sugars). Other enzymes have reduced effect. The length of rest periods cannot be influenced - therefore fermentability is reduced.
The mash tun is left overnight. The following day, run off, sparge and continue as normal.
As previously mentioned this process, while not a satisfactory alternative, may be worth a try.

[Belter]

Very interesting post!

[Spud395]

Modern German malts are still under modified by English/Irish standards.
It's part of their tradition and an integral part of their process.
A protein rest really just finishes off the malting process in their under (by our standards) malts

Had an interesting chat with a German brewer recently, he completely denounced the over modification of English/Irish malts.

[Lars]

Overnight mashing??? I'm surprised. I do that(single step infusion) to save time on brewday and I love it, did it for last 6or7 brews. Im a BIABer. However, I am starting to see a pattern that my beers are all attenuating down to lower than expected FGs. I like this with some styles but I recently did a dunkel hefe and I'd prefer if it was more full bodied. I'm assuming its the overnight mashing that's resulting in the low FGs but it could be something else in my process I suppose. I need to get to the bottom of it so I can improve the body in some of my beers

[keith1664]

Whenever I've done an overnight mash my FG has ended up lower (1007 instead of 1012 in one case) so I'd agree that's the cause.

[darkonnis]

Its also part of the law, they don't like anything messing with their precious beer where as you'll find just about anything in ours! Germans also do more lagers than anything else, which no doubt has a lot to do with it, my last few trips to germany have seen next to no beer (wheat i suppose but even so, a lot of thats with low temp yeast) and plenty of lagers.

Lars, I would definitely look at mash times if you're finding low FG's. its important to note that you *should* near boil the mash run off to stop the enzymes from continuing then leave over night and carry on the next day. I read over 80°c is all thats needed but I'd take it a bit higher just ot be on the safe side.

Cheers

[zgoda]

I takes up to 60 mins at over 70c to completely deactivate beta-amylase which produces fermentable maltose. Temperature over 80c denaturates also alpha-amylase, which you want to be present during sparge. Therefore if you want to stop conversion of starch into fermentable sugar, you need to ramp temperature of mash over 70c and keep for long enough to deactivate beta-amylase. Temperature speeds this process, so 78c will denaturate enzyme quickier than 71c. Some say that keeping for 15-20 mins at 76c is sufficient to denaturate enough beta-amylase to stop efficient conversion to maltose, hence the practice of "mash-out" we hear about from US brewers.