Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Am i going to be ok?
Reply
 
LinkBack Thread Tools
Old 01-02-2013, 01:02 AM   #1
dpalme
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: St. Charles, Missouri
Posts: 388
Liked 7 Times on 7 Posts
Likes Given: 1

Default Am i going to be ok?

Recipe called for strike water of 168 with a mash temp of 153 as it turns out after adding the grain I dropped all the way down to 145 I have added some additional water in hopes of bringing the temp up but I have moved it only two degrees and I'm almost 30 minutes into the 30 min mash

What's my potential loss here?

__________________
dpalme is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 01:03 AM   #2
Dynachrome
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Americas Hinterland, Wisconsin
Posts: 1,896
Liked 59 Times on 53 Posts
Likes Given: 469

Default

drain a little wort off and heat it up.

Put it back into the mashtun.

How big of a batch are you mashing?

__________________
I drink therefore I am.
Dynachrome is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 01:04 AM   #3
ffd520
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 166
Liked 13 Times on 11 Posts

Default

You won't get complete conversion at that low of a temp so you won't hit your Target OG.

__________________
ffd520 is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 01:10 AM   #4
dpalme
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: St. Charles, Missouri
Posts: 388
Liked 7 Times on 7 Posts
Likes Given: 1

Default

Well I got it up to 151 but I'm a little high on the water but I figured I could just boil that off in the brew kettle

I'm brewing a 5 gallon batch

__________________
dpalme is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 01:16 AM   #5
dpalme
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: St. Charles, Missouri
Posts: 388
Liked 7 Times on 7 Posts
Likes Given: 1

Default

Should I extend the mash time?

__________________
dpalme is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 01:19 AM   #6
peterj
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
peterj's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Smyrna, GA
Posts: 1,286
Liked 161 Times on 137 Posts
Likes Given: 91

Default

Lower mash temps will give you a more fermentable wort. You will probably end up with a lower FG and less body than what you are expecting. What kind of beer is it? And what's the recipe? You could pitch a less attenuative yeast to try to counteract it or just leave it be and it will probably end up fine.

__________________
peterj is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 01:20 AM   #7
dpalme
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: St. Charles, Missouri
Posts: 388
Liked 7 Times on 7 Posts
Likes Given: 1

Default

It's a kolsh so I'm expecting so I'm expecting something fairly mildnanyway

__________________
dpalme is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 01:22 AM   #8
dpalme
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: St. Charles, Missouri
Posts: 388
Liked 7 Times on 7 Posts
Likes Given: 1

Default

Recipe called for strike water at 168 mash @153 for 60 min and then sparse 5 gallons @170 and boil 60 min

__________________
dpalme is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 01:29 AM   #9
peterj
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
peterj's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Smyrna, GA
Posts: 1,286
Liked 161 Times on 137 Posts
Likes Given: 91

Default

Yeah Kolsch's are supposed to be pretty light bodied so that is actually a pretty good mash schedule. I think Jamil suggests mashing at 149, so I think you'll be just fine. I would just mash for 60 minutes. 153 seems a little high for a Kolsch, but then again I've never made one so...

__________________
peterj is offline
 
Reply With Quote Quick reply to this message
Old 01-02-2013, 01:32 AM   #10
Dan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Dan's Avatar
Recipes 
 
Join Date: Oct 2010
Location: Makakilo, Hawaii
Posts: 6,231
Liked 1902 Times on 1177 Posts
Likes Given: 2738

Default

Lower mash temps will break down the starches more slowly and into smaller chains of sugar which are more fermentable. An extended mash time will help it be converted. You're likely not going to get a big mouthfill to this beer but you can make a good beer still.

I wouldn't sweat it to much. My first all grain was a highly acclaimed Sierra Nevada Pale Ale clone from a respected home brew store. I missed mash temp by 7-8 degrees. It was a basic two row with a 60 and 5 minute additions of hops. Turned out very nice but nothing like SNPA.

I went to a microbrewery over Christmas and had a glass of beer. I asked my wife to give it a try. She told me, "I've tasted this before, you made it!"

Of course I didn't make the beer we were tasting, it came from an award winning brewery in Las Vegas. Still, even my wife could recognize the same beer.

All I'm saying is, just because you didn't do it according to the recipe, it doesn't mean this beer will not turn out fantastic!

Edit: Oh by the way, never been able to duplicate the beer. I took no notes, was totally lost in most of the process. Have been trying to match it since with little luck.

__________________
Dan is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools