The German Step Mash Profile for Beer Brewing






This week I focus on the German Step mash profile and the way it may be used for Continental and German beer types. I’ve additionally seen this mash known as a barbell mash or lager mash.

The German Step Mash Profile

A German Step mash is a time period many people use to indicate a mash profile that hits each the excessive and low finish of the everyday mash profile vary. It is a two step mash which I’ve additionally seen referred to as a barbell mash (hitting the excessive/low temps) or typically a beer mash.

Step one is normally completed within the mid-140’s F (63 C), and a second step is completed in round 159 F (round 70 C). Step one is round half-hour in period and the second is run for round 20 minutes. It’s typically mixed with a mash-out step. In case you are desirous about an in-depth dialogue, you would possibly wish to hearken to my interview with Gordon Sturdy right here.

Benefits of This Profile

Beta amylase is most energetic on the low finish of the mash temperature vary (roughly 140-149 F or 60-65 C). It chops maltose molecules from the top of a starch chain and chops off a single maltose molecule every time. Since maltose is fermentable, it produces fermentables immediately and is the first producer of alcohol.

Alpha amylase chops starch up randomly into shorter sugar chains. As a result of it chops randomly, it doesn’t routinely produce fermentables. Nonetheless the shorter sugar chains that end result from alpha amylase produce a lighter, barely malty really feel on the palette, although all of them will not be fermentable. Alpha amylase is most energetic within the increased temperature vary of about 158 F (70 C). I cowl enzymes in additional element right here.

The benefit of mixing each of those to provide fashionable German types is that it produces good a effectively attenuated beer because of the first mash step, but it surely nonetheless has some malty mouthfeel from because of the shorter non-fermentable sugar chains produced by the upper temperature step. It particularly creates a effectively attenuated clear beer with a barely malty end.

Maximizing this Method

The bottom approach is to easily do a 30 minute relaxation at 145 F (63 C), adopted by a second mash step for 20 minutes at 159 F (70C). If attainable, use German base malts and if you must add a little bit of depth, think about using a small quantity of Darkish Munich malt which might add a slight decoction sweetness to the beer.

The tactic can be utilized with conventional German lagers and ales in addition to different Continental types like Pilsners and a few Belgian types. If brewing a darkish Contintental beer, think about using debittered/dehusked roasted malts as they may add wealthy taste with out the tannic/harsh taste you’ll get in a Porter or Stout.

I hope you loved this week’s article from the BeerSmith House Brewing Weblog. Please subscribe for normal weekly supply, and don’t hesitate to retweet, hyperlink, like or point out any of my articles on social media.

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