Mashing modern big brewery malts

[Nosybear]

That seems kind of obvious to me, but I'm way to lazy to put in the effort to figure out what each batch of 2-row actually means. But I grew up a farmer and I can easily tell you there are differences between years and even fields when harvesting grains.

Ditto that, and since beer is a result of mashing, I can't imagine why anyone would say mashing is dependent on it. Kind of like saying sunrise is dependent on it getting light outside. Yes, I can read a malt data sheet, yes I know what all that stuff means. Malting is an industrial process and they try to dampen out as much of the variation as possible but given the natural variability of agricultural products, not possible.

I want to know more. Are there any books you can suggest for my enlightenment? in my short career I think I have some misconceptions like mashing high produces more "sweet". I really appreciate you taking the time to lay this out but I want to know more. Where can I find it? How do I "Halt" a fermentation? Sulfate? Like wine? So much to learn so little time LOL.

My friend, you are getting deep into the rabbit hole. I'll start with one: High-temperature mashing results in more dextrines in wort, which are non-fermentable and flavorless. It's only when they get into your mouth and mix with saliva that the amylases in your mouth make the beer "sweet." The best references for starters are "How to Brew" (the current edition) by John Palmer, The New Brewing Lager Beers by Greg Noonan, and the Brewing Elements series comprised of "Water", "Malt", "Hops" and "Yeast." After that, you're getting into text books of dubious use to homebrewers because they're keyed to large-scale brewing operations.

 

[Ozarks Mountain Brewery]

also the way you brew is important, in most cases the temperature isn't consistent thought the mash, you could have 3 temps going on in your mash with a cooler or bib at some point only a constant recirculation will achieve an even temperature quickly but even then I can measure top to bottom and it's different by a couple of degrees, I have 2 temp probes in my mash tun, adding another soon to show the exact differences so like most things brewing it’s all relative

 

[The Beerery]

My friend, you are getting deep into the rabbit hole. I'll start with one: High-temperature mashing results in more dextrines in wort, which are non-fermentable and flavorless. It's only when they get into your mouth and mix with saliva that the amylases in your mouth make the beer "sweet." The best references for starters are "How to Brew" (the current edition) by John Palmer, The New Brewing Lager Beers by Greg Noonan, and the Brewing Elements series comprised of "Water", "Malt", "Hops" and "Yeast." After that, you're getting into text books of dubious use to homebrewers because they're keyed to large-scale brewing operations.

Rabbit hole indeed.

Personally I wouldn't call them sweet, I call it muddy or less crisp. To me sweet is sugar, which is what remaining extract would be.

Also personally (sorry) I don't find any of the books listed a valid source. I will get much hate here, and I can take it, but all those are quite novice, as far as actual science. Intro to brewing beer sure, professional resource, no.
If you want the real science behind "beer" you have to go to the professional texts and sites. I list some of my sources I use here, http://www.lowoxygenbrewing.com/uncategorized/list-of-brewing-references/ and am also a member of Brauwelt, and brewing science. https://brewingscience.de/

Please don't take any of that as condescending, as it's not meant to be.

 

[wobdee]

I want to know more. Are there any books you can suggest for my enlightenment? in my short career I think I have some misconceptions like mashing high produces more "sweet". I really appreciate you taking the time to lay this out but I want to know more. Where can I find it? How do I "Halt" a fermentation? Sulfate? Like wine? So much to learn so little time LOL.

www.vlb-berlin.org/en/books/technology_brewing_and_malting

 

[Ozarks Mountain Brewery]

Rabbit hole indeed.

Personally I wouldn't call them sweet, I call it muddy or less crisp. To me sweet is sugar, which is what remaining extract would be.

Also personally (sorry) I don't find any of the books listed a valid source. I will get much hate here, and I can take it, but all those are quite novice, as far as actual science. Intro to brewing beer sure, professional resource, no.
If you want the real science behind "beer" you have to go to the professional texts and sites. I list some of my sources I use here, http://www.lowoxygenbrewing.com/uncategorized/list-of-brewing-references/ and am also a member of Brauwelt, and brewing science. https://brewingscience.de/

good point

 

[Nosybear]

www.vlb-berlin.org/en/books/technology_brewing_and_malting

That was a good one, although (like most of the science texts) geared toward big brewers....

 

[Nosybear]

Rabbit hole indeed.

Personally I wouldn't call them sweet, I call it muddy or less crisp. To me sweet is sugar, which is what remaining extract would be.

Also personally (sorry) I don't find any of the books listed a valid source. I will get much hate here, and I can take it, but all those are quite novice, as far as actual science. Intro to brewing beer sure, professional resource, no.
If you want the real science behind "beer" you have to go to the professional texts and sites. I list some of my sources I use here, http://www.lowoxygenbrewing.com/uncategorized/list-of-brewing-references/ and am also a member of Brauwelt, and brewing science. https://brewingscience.de/

Please don't take any of that as condescending, as it's not meant to be.

The amylases in your saliva break the dextrines down into sugars. And thanks for the brewingscience.de link!

 

[GFHomebrew]

Rabbit hole indeed.

Personally I wouldn't call them sweet, I call it muddy or less crisp. To me sweet is sugar, which is what remaining extract would be.

Also personally (sorry) I don't find any of the books listed a valid source. I will get much hate here, and I can take it, but all those are quite novice, as far as actual science. Intro to brewing beer sure, professional resource, no.
If you want the real science behind "beer" you have to go to the professional texts and sites. I list some of my sources I use here, http://www.lowoxygenbrewing.com/uncategorized/list-of-brewing-references/ and am also a member of Brauwelt, and brewing science. https://brewingscience.de/

Please don't take any of that as condescending, as it's not meant to be.

Hey thanks for the links Rebeb I really appreciate the in depth reading Cheerz!