Re: [Distillers] Boiling your mash?
It appears to me that it is the enzymes that do the work you mention at a
optimum temp. between 65-75C. By destroying them by boiling (100C) often you
need to add enzymes later to clear haze. Why 212F/100C? What is inherently
critical with this temperature? How was it arrived at? Maybe 75C does all
the things that 100C does! I am just trying to find a rationale to the
process. No reason to overcook.
I must admit a rapid cooling of the wort after about 2 hours (75C goes down
to 65C and then rapidly cool to 24C) by either a chiller or a cold bath is
useful to prevent contamination by getting a rapid fermentation going.
I am intrigued that's all.
>Subject: Re: [Distillers] Boiling your mash?
>Date: Fri, 1 Feb 2002 02:07:49 EST
>For beer manufacture, sanitation is not the only reason for the boil. You
>are also trying to get proteins to coagulate, for amino acids to combine
>precipitate out) with tannins, and to get hop oils to isomerize (to become
>water soluble and go into solution). Starch modification and sugar
>carmelization are also something that occurs in the boil. Without a boil,
>beer would be cloudy- period, nothing would be able to clear it up easily.
>For mash/wash manufacture (i.e;something to be distilled), the boil is
>unimportant; hops are not used, tannins, proteins, amino acids, etc will
>be left behind in the spent mash, and the flavors they impart will be
>modified through wood aging or charcoal filtration. So, yes boiling is
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