For a fuller body, change the 148☏ rest to 152☏ instead for 20-30 minutes. A protein rest at 122☏ for 1 hour releases enough enzymes that the other rests at 148☏ and 158☏ are only 15 minutes each. Temperature Rest: I use this with North American 2 row or Pilsner malts when I don't want the extra melanoidens, such as a German Pilsner or Belgian ales. If one is not done, the beer ends up too dry. A mash out at 168☏ for 10 minutes is always done at the end to fix the sugar profile. #Beersmith golden promise fullFor a light body, 148☏, medium at 154☏ and full at 156☏. (See here for more info) Single infusions are usually done for British Ales. Especially at higher elevations, you will end up with DMS, slower runoff and protein issues. There are newer barley strains on the market, such as Synergy and to a lesser extent, Lowe, that signal we might be turning a corner, but as of this writing, this mashing method is not suitable for the cheap 2-row you can buy at your local homebrew shop. North American "Ale" malts are still coming in with 12% protein because they're using Copeland or Metcalfe barley. North American malt, despite widespread assumption that it is well-modified, rarely is. Single infusion: This one is for well modified malt -that means Maris Otter, Golden Promise, etc. To speed things up, lets go over a couple of mash profiles I use and why I use them. I also make everything in 6 gallon batches. Keep in mind that they're suited to Edmonton water and Edmonton elevation, which affects hop utilisation, boil-off rate and DMS conversion. Below are the recipes that I've tweaked over the years. Obviously, this will be a work in progress, so check back often if you don't see the recipe you want, or just reach out and I'll dig through my files. I had clearly underestimated how many people use this site for the recipes, so I humbly beg your forgiveness. After much harassment, I've added the recipes back.
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