A single mash temperature that stands in for a whole schedule, in °C, or
undefined when the recipe has no rest that converts starch.
A step mash has no single temperature, but fermentability mostly depends on
how much conversion happened where beta-amylase is fast and makes maltose,
versus where alpha-amylase dominates and leaves dextrins. So we collapse the
schedule to the duration-weighted mean of its saccharification rests and
drop everything else:
Sparge steps are a rinse and convert nothing.
Rests outside [MASH_SACCHARIFICATION_MIN_C,
MASH_SACCHARIFICATION_MAX_C] °C are excluded, not clamped. An acid
or protein rest below 55 °C converts no starch, and a mash-out above 75 °C
denatures the amylases within minutes. Including either would move the
answer in the wrong direction.
decoction and temperature steps count the same as infusion ones. How
the tun got to the rest doesn't matter; the enzymes only see the rest
temperature.
Each rest is weighted by max(timeMinutes, 1), so a step with a zero or
missing duration still moves the mean a little instead of disappearing.
This is our own heuristic, not a published model. With it, a Hochkurz mash
of 62 °C × 40 min then 72 °C × 20 min reads as
(62×40 + 72×20) / 60 = 65.33 °C, a beer that finishes near the middle. Using
the 62 °C of the first rest would predict a beer far drier than it ever
ferments to.
A single mash temperature that stands in for a whole schedule, in °C, or
undefinedwhen the recipe has no rest that converts starch.A step mash has no single temperature, but fermentability mostly depends on how much conversion happened where beta-amylase is fast and makes maltose, versus where alpha-amylase dominates and leaves dextrins. So we collapse the schedule to the duration-weighted mean of its saccharification rests and drop everything else:
decoctionandtemperaturesteps count the same asinfusionones. How the tun got to the rest doesn't matter; the enzymes only see the rest temperature.Each rest is weighted by
max(timeMinutes, 1), so a step with a zero or missing duration still moves the mean a little instead of disappearing.This is our own heuristic, not a published model. With it, a Hochkurz mash of 62 °C × 40 min then 72 °C × 20 min reads as
(62×40 + 72×20) / 60 = 65.33 °C, a beer that finishes near the middle. Using the 62 °C of the first rest would predict a beer far drier than it ever ferments to.