Why Need Step Mashing In Beer Brewing?
Step mashing is a mash program in which the mash temperature is progressively increased through a series of rests. The ubiquity of well-modified malts has virtually eliminated the need to perform a step-mash in most situations. So why should you learn more about the process and science behind step-mashing? Simple, you can produce more variety and sometimes better, more distinctive beers when following a step mash program.
Step-mashing allows brewers to manipulate the mash to get the desired wort, dry or sweet, velvety or lightly astringent. You may also find that your extract efficiency goes up slightly-to-moderately when using a step-mashing regimen. Understanding the science behind step mashing can help all-grain brewers — and even partial mash brewers — decide on an appropriate mash regimen for their beers.
The most interested step mashing process is:
35-45°C (95-113°F) The Acid Rest
43-45°C (109-113°F) Ferulic Acid Rest
61-71°C (142-162°F) The Saccharification Rest
Cassman provide all size mash/lauter tun, the vessel could be heated by steam, direct fired or oil.
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