Is there a difference between dough in and mash in? I believe we use the term dough in when the grain is introduced to the strike water but it seems mash in is used interchangeably. I think its just temperature difference but I wanted to hear what other brewers think so I bring my inquiry here.
Question#2, If I dough in at 140F how much time should lapse before I hit 152F for the 60 min sacrification rest? I believe you can stimulate proteins between the 140F-150F range.
I’m a single infusion brewer but if I remember if you would dough in at 140 you would want to get to the mash temp in about 10 minutes. Not sure if it’s worth the effort though
bob- I’m not sure I understand your 2nd Q. Are you asking that if you mashin at 140, how long before you raise to 152? If so, how are you making that rise- applying heat, step mashing with boiling H2O, or decoction?
The basic Q can be more accurately answered if we know those answers. Also, what style are you brewing? At 140, you are getting more B-amylase and developing a more highly fermentable, thinnish wort. At 152, you’re stimulating more A-amylase which fosters a higher % of dextrins and a less fermentable wort. Making an IPA? Keep it at 140 for longer period of time. Making a Bock? Then I’d go 15-20 minutes at 140 and 40 minutes at 152.
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I’ve done my last few brews using a split mash temp… I’m going to start to believe that my final gravities have been a little lower than before… So as Jim states, the Beta, low temp mash and the Alpha, high temp really do make a difference… A lower FG would translate into a bit drier brew… Sneezles61
Thanks Jim, Yes I would be applying direct heat to the mashtun to reach 152F. I mostly brew IPAs but would like to explore other styles. I like what you said about generating A and B amylase, makes sense.
No doubt…Palmer knows best.