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Old 10-18-2008, 08:10 PM   #1
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Default Attenuation and Mash Temperature Question

OMG! Is my beer ruined?!?!?!

So I brewed Orfy's Mild Mannered Ale and my FG is higher than I'm used to @ 1.015 temp corrected. Here's the specs...

6 lbs Pale Malt, Maris Otter (3.0 SRM)
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM)
8.0 oz Caramel/Crystal Malt - 90L (90.0 SRM)
4.0 oz Chocolate Malt (350.0 SRM)

Mashed at 158dF for 60 min
OG 1.037
used rehydrated SafAle S-04 per directions on package
fermented at 67df for 14 days

racked to keg and took FG sample @ 1.015 for an apparent attenuation of 58%

Now, I have been getting apparent attenuation of 68% to as high as 74% with S-04, but that's with a mash temp of 152df to 154dF. I've never mashed at 158dF and not sure if 1.015 from 1.037 is what I should expect or if it should have gone lower.

It taste fine and landed at 3% ABV so I'm not too concerned, but wanted some more information on mash affecting attenuation.

matt

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Old 10-19-2008, 02:18 PM   #2
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The higher mash temperature did indeed produce fewer fermentables, hence lower attenuation. The Beta enzyme, which is responsible for producing easily fermented sugars, doesn't last very long at 158F.

Take a look a Palmer's HowtoBrew.com, chapter 14 on mashing.

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Old 10-19-2008, 03:23 PM   #3
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I figured that was it.

Time to start some test 1G batches to see attenuation over the mash temp scale.

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Old 10-19-2008, 07:50 PM   #4
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Mine was 1.038 OG and FG 1.014. I mashed at 157*F. It's a nice beer, I wouldn't change a thing if I did it over.

Quote:
Originally Posted by mmb View Post
I figured that was it.
Time to start some test 1G batches to see attenuation over the mash temp scale.
Have you checked out Kaiser's website? He has a lot of really useful info on things like mash temp, pH, etc. where he has done the controlled experiments and written up the results. It's a great resource.

http://braukaiser.com/wiki/index.php?title=Limit_of_attenuation_experiment#Te mperature_experiments
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Last edited by Saccharomyces; 10-19-2008 at 07:55 PM.
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