Create my own mashing schemeUpdated a day ago

Create a mash scheme

The in-depth article on the mashing process explains the background and the different parameters that are important for a successful mash. It is suggested that you read through that article before creating your first mashing scheme yourself.

First, some terminology should be used to better explain the effect of different mashing schemes.

• Attenuation: conversion of sugars into alcohol and carbon dioxide by the fermentation process.
• Original Gravity: the amount of sugars inside the wort before fermentation.
• Final Gravity: the amount of (unfermentable) sugars inside the beer after fermentation.

Mashing scheme per beer style
Below are four mashing schemes described with various outputs.

1. Full body mash

Parameters: 156-158°F), 60 minutes, 5.3-5.6 pH.
A full-body mash exploits the peak alpha amylase range by hitting its sweet spot. This leaves a higher extrins, longer starch chains, and a percentage of dnd less fermentable. This gives lower attenuation and a higher final gravity for a fuller-bodied beer like a stout or porter.

2. Light body mash

Parameters: 40-149°F and 5.1-5.3 pH.
This optimizes beta amylase activity, resulting in shorter sugar chains that are highly fermentable and fewer unfermentable dextrins. This gives the beer a high yeast attenuation rate and lower final gravity. This will provide a light, refreshing body for lagers and lighter beers.

3. Medium body mash

Parameters: 153°F) and 5.2-5.5 pH
At this temperature, alpha and beta amylases will be active to a moderate degree, producing a medium body beer with plenty of fermentables and some dextrins.

4. Lager-style mash

Parameters: Steps at 145°F and 159°F with 5.2-5.5 pH.
This two-step mash profile hits both the low and high ends of the typical sugar conversion range. By activating botheta amylase in their optimal ran the alpha and bges, this type of profile generally results in even lighter-bodied beer than the light-bodied mash above. For this reason, it is often used for light-bodied lagers. It is also used in many German lager styles to enhance the slightly malty but clean finish in the beer.