FOAM - mashtemp

@FOAM_Members: * Monday night, February 6, Monthly FOAM meeting at the Flying Dog Brewery. Don't forget your FOAM membership card!- February 4th 2012, 18:42 (EST)
* Members only: FOAM Super Bowl party starting at 5:00pm on Feb 5th. Please bring a dish and some homebrew/craft beer; http://t.co/Jr1EVY6a- January 28th 2012, 09:26 (EST)
* BATTE OF THE BUBBLES 2 is coming... 7 styles are included this year. Read more about it at: http://t.co/YB9QuWUX- January 28th 2012, 09:20 (EST)
* Photos taken during the Jan. meeting http://t.co/bMWFI3jM- January 16th 2012, 20:16 (EST)
FOAM Cup Standings: 1) Jim Sawitzke (6 pts)
2) Mike Ireland (4 pts)
4) Bob McNalty (2 pts)
November: Specialty Beer BJCP Category 23

Temperature

Activity

Duration

Effects

95'F/35'C

Phytase (Acid Rest)

up to 2 hrs.

Lowers pH,
makes more acidic

122'F/50'C

Proteolysis (Protein Rest)

15 min.- 1 hr.

Proteins broken into amino acids

140'F/60'C

Beta-amylase starch conversion into sugar.

20 min. - 1 1/2 hr.

Produces a highly fermentable wort (thinner beer)

150'F/65'C

Alpha & Beta-amylase equally active

20 min. - 1 1/4 hr.

Produces wort with both fermentables and nonfermentables.

158'F/70'C

Alpha-amylase starch conversion into dextrins (unfermentables)

20 min.- 1 hr.

Produces a wort high in unfermentables (more body)

168'F/76'C

Amylase activity stopped

5 - 15 min.

Aids in liquefying wort for better run off.

170'F/77'C

Sparge Water temperature

30 - 60 min.

"Washes" sugar from grain bed, but too high temp could extract tannins

Frederick's Original Ale Makers