Beer Forum

I'm new here so be nice if this has already been discussed a million time before....

I'm new to the idea of step mashing and the various temperature step, besides a saccharification step and a mash out. Is there a detailed chart or list anywhere of ALL the different step mash temperatures and what they accomplish?

Oh, and really glad to be a part of the forum! Love the BN shows!

welcome-

Table 2 on this page http://byo.com/all-grain-brewing/item/1 ... ep-mashing
outlines which enzyme is active at which temp. Places where several of them are active or bordering each other tend to be what get used:

105F
121F
131F
140F-158F in general
150F +- a few degrees where alpha and beta amylase cross over
168F (mashout)

HTH-

and as always, http://www.howtobrew.com/section3/chapter14-1.html

(there's a few pages)

Thanks BDawg & Ozwald! That's exactly what I was looking for.