Congress mash
A "Congress mash" is a standardized method to determine the extract potential from a batch of malt. It is not a mashing technique used for beer production.[1]
Process:
- 45°C rest for 30 minutes with agitation
- Heat to 70°C at a rate of 1°C/min
- 70°C rest for 60 minutes
- Chill
A number of investigators have concluded that a Congress mash is NOT the optimal method for simulating modern mashing practices, and that a mash aligned more closely to the Institute of Brewing's 149°F (65°C) isothermal mash is more appropriate for assessing how malt will perform in the brewhouse.[2][3][4][5]
See also[edit]
References[edit]
- ↑ Pahl R, Meyer B, Biurrun R. Wort and Wort Quality Parameters. In: Bamforth CW, ed. Brewing Materials and Processes: A Practical Approach to Beer Excellence. Academic Press; 2016.
- ↑ Evans DE, Fox GP. Comparison of diastatic power enzyme release and persistence during modified Institute of Brewing 65°C and Congress programmed mashes. J Am Soc Brew Chem. 2017;75(4):302–311.
- ↑ Evans DE, Collins H, Eglinton J, Wihelmson A. Assessing the impact of the level of diastatic power enzymes and their thermostability on the hydrolysis of starch during wort production to predict malt fermentability. J Am Soc Brew Chem. 2005;63(4):185–198.
- ↑ Evans DE, Li C, Eglinton JK. The properties and genetics of barley malt starch degrading enzymes. In: Zhang G, Li C, eds. Genetics and Improvement of Barley Malt Quality. Springer; 2010:143–189.
- ↑ Evans DE, Goldsmith M, Dambergs R, Nischwitz R. A comprehensive revaluation of small-scale congress mash protocol parameters for determining extract and fermentability. J Am Soc Brew Chem. 2011;69(1):13–27.