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Perhaps I should RTFM, but I'm not...at the moment.
What are the results to be expected if one just adds their malts to the water at the temp it comes out of the faucet and then heats it to mash temp instead of using strike water heated to a temp that provides the chosen mash temp when the two are mixed?
I'm not talking about a step mash. The thing that got me wondering is how I make my oatmeal for breakfast in the morning. I've been just adding it and water together and then heating to boil and then simmering. A week or two ago I got to wondering what it be like if I boiled the water first and then added the rolled oats (old fashioned). And the result is quite a bit different. Adding the oats to heated water seems to gelatinize is more thoroughly and the oats maintain their individuality and are separate. Bring both to temperature slowly together results in a creamier and more homogenous mixture where the grains of oats are much less discernable. Both having their different taste appeal.
I'm thinking that if malts are similar and you just do a slow rise to temp you'll also get a similar homogenous mash that will not let water pass through easily. And if strike temp is calculated correctly, you'll get a individually gelatinized grains that will let water pass between them more easily. Is that about it? Or is there more to the story.
What are the results to be expected if one just adds their malts to the water at the temp it comes out of the faucet and then heats it to mash temp instead of using strike water heated to a temp that provides the chosen mash temp when the two are mixed?
I'm not talking about a step mash. The thing that got me wondering is how I make my oatmeal for breakfast in the morning. I've been just adding it and water together and then heating to boil and then simmering. A week or two ago I got to wondering what it be like if I boiled the water first and then added the rolled oats (old fashioned). And the result is quite a bit different. Adding the oats to heated water seems to gelatinize is more thoroughly and the oats maintain their individuality and are separate. Bring both to temperature slowly together results in a creamier and more homogenous mixture where the grains of oats are much less discernable. Both having their different taste appeal.
I'm thinking that if malts are similar and you just do a slow rise to temp you'll also get a similar homogenous mash that will not let water pass through easily. And if strike temp is calculated correctly, you'll get a individually gelatinized grains that will let water pass between them more easily. Is that about it? Or is there more to the story.