{"id":75435,"date":"2025-02-08T09:00:03","date_gmt":"2025-02-08T09:00:03","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/beer\/step-mash-a-guide-to-multi-rest-mashing\/"},"modified":"2025-02-08T09:00:03","modified_gmt":"2025-02-08T09:00:03","slug":"step-mash-a-guide-to-multi-rest-mashing","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=75435","title":{"rendered":"Step Mash – A Guide To Multi-Rest Mashing"},"content":{"rendered":"


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Step mashing or multi-rest mashing is a method of all-grain brewing where the mash is taken up through multiple steps from lower temperatures to higher temperatures.<\/p>\n

What is the purpose of step mashing and when is it suitable to perform a step mash? In this article, we will cover these points and learn how to use this technique to refine our homebrew beers.<\/p>\n

What Is Step Mashing?<\/h2>\n
\"Mashing\"Mashing<\/figure>\n

Step mashing or multi-rest mashing is the process of combining the malt we are using for a recipe with water at varying temperature steps.<\/p>\n

Unlike a basic infusion mash where we combine grain and water at a set temperature of around 64-66\u00b0C and leave the mash. A step mash would involve separate steps starting for instance at 50\u00b0C then rising to 65\u00b0C and then onto 75\u00b0C.<\/p>\n

The method of raising the temperature of the mash is through either direct heat if your mash tun can be heated or through additions of boiling water of set quantities that raise the mash to the required temperature.<\/p>\n

Why Would You Need To Step Mash?<\/h2>\n

Step mashes sound like a lot of work compared to a single infusion mash so why would you bother?<\/p>\n

The truth is that step mashes almost always have a better yield and efficiency<\/a> than single infusion mashes. They also give the brewer the ability to control which enzymes are activated throughout the mash and this has the consequence of altering the body and mouthfeel of the finished beer.<\/p>\n

Enzymes are present within the malt and grains used to mash. These enzymes are responsible for breaking down various parts of the malt, for example, amylase enzymes break down starch into fermentable sugars.<\/p>\n

As you progress through a step mash enzymes are activated according to the temperature and thickness of the mash. Protein-degrading enzymes are activated at lower mash temperatures, the next step activates starch-degrading enzymes and each step leads to an optimal period for each enzyme.<\/p>\n

What Enzymes Are In The Mash?<\/h2>\n

Enzymes are types of proteins that facilitate chemical reactions. An easy-to-understand example is the enzymes present in fruit that lead to them ripening and eventually overripening.<\/p>\n

Malting <\/a>barley utilised the enzymes in the grain to get it ready to grow a sprout before turning it into a plant.\u00a0<\/p>\n

The enzymes are still present<\/a> when the brewer comes to mash them and depending on the temperature of the mash we can decide what enzyme to target.<\/p>\n

The most common enzymes we can target in a step mash are the following:<\/p>\n

Beta Glucanase<\/h4>\n

Temperature range<\/strong>: 35 \u2013 45\u00b0C (95 \u2013 113\u00b0F)\u00a0<\/p>\n

Glucans are the gummy components of the grain. A rest at this temperature is good to break down gums in unmalted adjuncts.<\/p>\n

Protease \/ Peptidase<\/h4>\n

Target range<\/strong>: 46 \u2013 55\u00b0C (115 \u2013 131\u00b0F)<\/p>\n

These two enzymes target protein molecules. A protein rest aids head retention<\/a> and breaks down protein in malts that are less modified such as pilsner malt. Typically leads to better yields in high adjunct mashes.<\/p>\n

Beta-Amylase<\/h4>\n

Target range:<\/strong> 60 \u2013 65\u00b0C (140 \u2013 149\u00b0F)<\/p>\n

Targets starch and converts to maltose which is the favored sugar for the yeast to ferment. This leads to a more fermentable wort and less residual sweetness in the finished beer.<\/p>\n

Alpha-Amylase<\/h4>\n

Targets starches and breaks them down into a variety of sugars and dextrins. Typically leads to a slightly less fermentable wort and a residual sweetness in the beer or more full-bodied.<\/p>\n

Target range<\/strong>: 65 \u2013 71\u00b0C (149 \u2013 160\u00b0F)<\/p>\n

There are other enzymes in the mash but when performing a step mash those listed above are the most commonly targeted by a rest at each step.<\/p>\n

Typical Step Mash Schedules<\/h2>\n
\"step\"step<\/figure>\n

Below are some typical examples of step mash schedules that a brewer may use to make a certain style of beer or to alter the body and fermentability of the finished beer.<\/p>\n

Light-Bodied Beer<\/h3>\n

First Step: Protein rest at temperature 50C for 30 minutes<\/p>\n

Second Step: Saccharification rest at 64C for 30 \u2013 40 minutes\u00a0<\/p>\n

Third Step: Mash out, increase temperature to 75C for 5 \u2013 10 minutes to decrease viscosity before sparge.<\/p>\n

Medium Bodied Beer<\/h3>\n

First Step<\/strong>: Protein rest at a temperature of 50\u00b0C for 30 minutes<\/p>\n

Second Step<\/strong>: Saccharification rest at 64\u00b0C for 10 minutes<\/p>\n

Third Step<\/strong>: Increase temperature to 68\u00b0C for 30 minutes\u00a0<\/p>\n

Fourth Step<\/strong>: Mash out, and increase the temperature to 75\u00b0C for 5 \u2013 10 minutes to decrease viscosity before sparging.<\/p>\n

Full-Bodied Beer<\/h3>\n

First Step:<\/strong> Protein rest at temperature 50\u00b0C for 30 minutes<\/p>\n

Second Step<\/strong>: Saccharification rest at 69\u00b0C for 30 \u2013 40 minutes\u00a0<\/p>\n

Third Step<\/strong>: Mash out, and increase the temperature to 75\u00b0C for 5 \u2013 10 minutes to decrease viscosity before sparging.<\/p>\n

High Adjunct Mash<\/h3>\n

First Rest:<\/strong> Mash in at 40C which will target both protein and beta-glucanase to break down gums. Rest for 30 minutes.<\/p>\n

Second Rest<\/strong>: Increase temperature to 50\u00b0C and rest for 30 minutes<\/p>\n

Third Rest<\/strong>: Saccharification rest at 65\u00b0C for 45 minutes<\/p>\n

Forth Rest<\/strong>: Mash out by increasing temperature to 75\u00b0C which will decrease viscosity and then begin sparge.\u00a0\u00a0<\/p>\n

Increasing The Mash Temperature In Steps<\/h2>\n

A multi-rest mash requires that the temperature of the mash is heated at each specific step. If you can directly heat the mash tun then this isn\u2019t a problem. You simply apply heat and stir the mash to avoid creating hot spots.\u00a0<\/p>\n

If you cannot directly heat your mash tun you will need to add infusions of hot water to increase the temperature through each step of the mash.<\/p>\n

Calculating Hot Water Addisiotn For A Multi-Rest Mash<\/h3>\n

After your initial infusion which in a step mash is likely to be the temperature of your protein rest you will need to add additions of hot water to increase the temperature<\/p>\n

The equations below will allow you to calculate your additions.<\/p>\n

Initial Infusion:<\/h4>\n

If you are using Fahrenheit, Pounds and Quarts then you\u2019ll need to change the constant of 0.41 to 0.2<\/p>\n

Strike Water Temperature Tw = (0.41 \/ R)(T2 \u2013 T1) + T2<\/strong><\/p>\n