Temperature Ramps Temperature Stops

Temperature Ramps or Temperature Stops

The mash is the cooking of the malt at specific temperatures to activate enzymes (especially proteases and amylases) that promote the breakdown of proteins into amino acids and peptides and starch into smaller sugars, such as glucose and maltose.

In addition to the temperature, some factors that influence the performance of the enzymes are the pH of the mash, the time of mashing, the amount of water used, the grinding and the composition of the malt.

Performance of each enzyme in the mashing

Many brewers uses the temperature ramps (or stops) to control the activities of the enzymes. Each temperature and enzymes has a proper purpose and porper name.

Acidification stop - between 40°C and 55°C

The main purpose of this ramp is to decrease the pH of the wort, facilitating the action of enzymes. Currently, it is hardly used, as the malt has already been modified in order to make this reduction. In addition, there are more practical products, such as pH regulators, to achieve the same effect.

The stop at 43 degrees is still a good choice for wheat beers , because it activates beta glucanase, which generates, at the end of the process, a product with a greater amount of 4-vinyl-guaiacol , the compound that produces the clove scent so much appreciated in the Weiss.

Protein rest - between 50°C and 55°C

This ramp is indicated when you are going to make beers with cereals that have a lot of protein, such as wheat or oats, or with unmalted grains. The main objective of this stop is to facilitate the performance of proteases. These enzymes break down proteins into amino acids and peptides, affecting the formation and retention of foam in beer.

An important tip: If you are using only modified malts, such as Pale Ale or Golden Ale, making this ramp is not a good option . In fact, it can even compromise the foam of your beer.

Beta saccharification - between 55°C and 65°C

This is a key stop to activate beta-amylase , responsible for breaking down the starch and consequent extraction of fermentable sugars , which will be consumed by the yeasts. The optimal range of action of beta-amylases is around 60°C.

Alpha saccharification - between 68°C and 73°C

Ramp designed to activate alpha-amylases, which also convert starch into smaller sugars. The temperature range in which alpha-amylases are most active is between 70°C and 72°C.

To simplify things, many brewers saccharify alpha and beta-amylases in one step, applying temperatures between 65°C and 68°C, approximately. And that works for most styles (Weiss are not included here).

One last important tip about this process: Be sure to do the iodine test to find out how much your mash is going on. You just have to take a little bit of the wort and pour a few drops of the product on it. If there is still a considerable presence of starch or large sugar chains in the liquid, it will turn black or purple. If it becomes the natural color of iodine (orange, yellowish), it is a sign that all (or almost all) of the starch has already been converted. If the color falls in the middle between these two extremes, it is because there are traces of starch or long chains.