nickmv

Recipes 

I posted this in AG brewing, but figured it'd get way more views here. Anyways:

I'm wanting to do a Three Floyds Dreadnaught clone of sorts, and found a recipe from BYO here.

Anyways, 159 is quite a high mash temp. As such, I'm having trouble getting BeerSmith to attenuate this anywhere near what the recipe calls for (1.020).

BS says it'll stop @ 1.030 @ 159F mash, and 1.027 @ 156F mash. Any ideas what's the deal here, and how to fix this issue? Is this going to carry over into the actual brew, or is it a software issue?

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Primary: Cottage House Saison

Secondary: DFH 90 Min IPA (dry hop)
On-Deck: Cottage House Saison

Kegged & Waiting: Yooper's Oatmeal Stout, BM's Centennial Blonde, BM's Blue Balls Belgian Wit

ON TAP: Pumking, Experimental IPA, Breakfast Stout, Mint Choc Stout

2013 Beers So Far:
BM's Centennial Blonde
BM's Blue Balls Belgian Wit
DFH 90 Min IPA
Cottage House Saison

TyTanium

Recipes 

You should have no problem hitting 1.020 with that recipe, even at a higher mash. Just make sure you pitch enough healthy, active yeast.

I'd guess beersmith is using a formula that doesn't extrapolate well outside of "normal" mash temps.

nickmv

Recipes 

Yeah I'm thinking about mashing it at 157, just because I don't feel comfortable mashing at such a high temp as 159.

__________________
Primary: Cottage House Saison

Secondary: DFH 90 Min IPA (dry hop)
On-Deck: Cottage House Saison

Kegged & Waiting: Yooper's Oatmeal Stout, BM's Centennial Blonde, BM's Blue Balls Belgian Wit

ON TAP: Pumking, Experimental IPA, Breakfast Stout, Mint Choc Stout

2013 Beers So Far:
BM's Centennial Blonde
BM's Blue Balls Belgian Wit
DFH 90 Min IPA
Cottage House Saison

Xpertskir

Recipes 

I would discourage you from making this recipe...regardless of mash temp.

I made it, to a T...fermented at appropriate temps, healthy appropriate amount of yeast, ect ect...


beer was not good, just not enough hop bitterness or flavor.

Ive drank a lot of dreadnaught and love it, but this recipe is no where close.

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Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale

TyTanium

Recipes 

I personally like 156/157 for big, full-bodied beers. But I wouldn't be afraid of 159...yes, you're in the denature zone, but the alpha amylase should still have plenty of time to get good conversion. Even at mashout temps, denaturing still takes some time.

nickmv

Recipes 

Thanks for info! That actually solves things for me. Time to make a big bad Cascade IIPA! I like higher mash temps on IPAs, so I'll be going for 156ish probably.

__________________
Primary: Cottage House Saison

Secondary: DFH 90 Min IPA (dry hop)
On-Deck: Cottage House Saison

Kegged & Waiting: Yooper's Oatmeal Stout, BM's Centennial Blonde, BM's Blue Balls Belgian Wit

ON TAP: Pumking, Experimental IPA, Breakfast Stout, Mint Choc Stout

2013 Beers So Far:
BM's Centennial Blonde
BM's Blue Balls Belgian Wit
DFH 90 Min IPA
Cottage House Saison

Xpertskir

Recipes 

I think you will be happier. Ive got a killer ryePA that I re-brewed last night if youd like that recipe.

__________________
Kegged and serving - American Wheat, Daves Porter, Outkast Kolsch, Nectar of Nuggets
Bottled: French Canadian Breakfast Stout, Edworts Apfelwein, Westminster Wit, Put that in your stout and smoke it
Fermenting: Apfelwein, Flanders Red, Skeeter Pee, Heady Topper attempt #1, Kumquat Berliner Weiss, Sabraton Accident Stout, Nelson RyePA
Upcoming: Session IPA, Yeti eqsue stout, Dark English Mild, ESB, CDA, Row 2 Hill 56, Zombiedust, Hoppy Amber, Geuze, 100% Brett Golden Ale

nickmv

Recipes 

Sure why not, I'll take a look at the very least.

__________________
Primary: Cottage House Saison

Secondary: DFH 90 Min IPA (dry hop)
On-Deck: Cottage House Saison

Kegged & Waiting: Yooper's Oatmeal Stout, BM's Centennial Blonde, BM's Blue Balls Belgian Wit

ON TAP: Pumking, Experimental IPA, Breakfast Stout, Mint Choc Stout

2013 Beers So Far:
BM's Centennial Blonde
BM's Blue Balls Belgian Wit
DFH 90 Min IPA
Cottage House Saison

BudzAndSudz

Recipes 

The lagunitas clone also calls for 160 degree mash temp. I just brewed on sunday and I went with 158 so we'll see, but all the review on that were that it would attenuate down to about 1.018, regardless of what the predictions say.

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