American double mash/cereal mash

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American double mash/cereal mash

Postby bruerik » Sun Feb 25, 2007 5:38 pm

Hello everyone, I just love this beertoolspro software. I have been brewing for more than 12 years, but I am planning on doing a CAP (Classic American Pilsner). But in the schedule part of the program, does anyone know how to put in a american double mash or cereal mash into the program.

Jeff or Lathe,

If you are reading this, this could be a nice adition to the program.

I know it is similar to a decoction, but it is not exactly the same.

Thanks
Erik
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Re: American double mash/cereal mash

Postby jeff » Sun Feb 25, 2007 7:30 pm

bruerik wrote:I know it is similar to a decoction, but it is not exactly the same.


What is your typical process when performing this type of mash?
Jeff
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Re: American double mash/cereal mash

Postby wottaguy » Sun Feb 25, 2007 7:44 pm

Hi Erik,

I have worked up a similar recipe that uses a separate cereal mash. I specified the separate cereal mash in the schedule as a decocton step, filled out the criteria on the step form then also described the step in the notes section. It seemed to work out ok for me.
One thing I would like to see is when we do a print out of the recipe, is that the mash step notes be printed out as part of the mash program.

I would be very happy to email you my recipe so that you can review it and perhaps see how I went about setting it up. Feel free to use it too!

BTW...what is a "double mash"??

Just let me know!

Hope this helps!
Ron S
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Re: American double mash/cereal mash

Postby jctull » Wed Feb 28, 2007 3:51 pm

wottaguy wrote:Hi Erik,
BTW...what is a "double mash"??

Just let me know!

Hope this helps!
Ron S

From the BJCP Study Guide:
A fourth mashing method is the double mash, which can be viewed as a combination of infusion and decoction. As the name implies, it involves two separate mashes: a main mash consisting of crushed malt, and a cereal mash consisting of raw adjuncts and a small charge of crushed malt. The latter is boiled for at least an hour to gelatinize the starches and is then added to the main mash, which has undergone an acid rest. The mixture is then cycled through protein and saccharification rests using the step-infusion method. The double mash is the most common way of producing beer styles such as American light lagers that contain a high proportion of corn grits or rice.
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Re: American double mash/cereal mash

Postby wottaguy » Wed Feb 28, 2007 9:26 pm

Ahhhh.....just as I thought....i couldn't imagine it being any different than that. Terminology....
thanks!
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