ninkasi2012

Recipes 

I'm making the following beer:
57% abbey malt
6% chocolate
6% cara 40
6% cara 80
20% smoked
5% flaked barley
hop is EK Goldings.

What temperature should I mash at if I want at least a medium bodied beer?

I've been playing around with mash temperature and had some hit n misses. I know i'm aiming for higher - so does that mean 155F-158F?

Other than beersmith is there another program that would recommend an appropriate mash temperature? I'd like to mash for an hour.

Thanks in advance!!

tre9er

Recipes 

If you want medium body, I'd shoot for 154. Any lower and you're approaching dry, any higher and you're approaching heavy.

Now, if your MLT can't hold temps very well and will lose 2* over an hour, I'd start at 155.

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inhousebrew

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I'd say 154 is in the medium bodied range and would be a suitable hour long mash. 155-158 is more on the higher end of the spectrum for me. Especially with 12% cara 40/80 and some flaked barley.

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Brulosopher

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With that malt bill, you could probably mash at 149F and still get medium body... lots of character malts in that puppy!

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ninkasi2012

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ok maybe i'll stick to 155. i lose 2F over the hour normally.

What about a wheat beer (never brewerd one before) consisting of 50% pale wheat, 25% german pils and 25% munich?

ninkasi2012

Recipes 

brulosopher - 149F - really? hmmmm. maybe i would need to lower it. are you suggesting that because of the cara malts and flaked barley?

tre9er

Recipes 

Yes. There are a lot of unfermentables in that grain bill, leaving more body. How much are you looking for? What is the style?

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tre9er

Recipes 

I mash them to be fairly dry, 152 probably.

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ninkasi2012

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tre9er - thanks!

i'm kinda aiming for a smoked/chocolate porter..i guess perhaps with heavier body than a porter.

tre9er

Recipes 

Then I would stick with 154ish.

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