Final gravity differences when adjusting mash temps

oldschool · 01-11-2010, 02:51 PM

I finished my 6th all grain batch about a week ago and this was the first time i mashed really high(about 159). I know it depends on the yeast and the grain bill, but in general how much will a high mash temp effect my final gravity. I brewed and IIPA last time and checked it a week later-it went from 1.088-1.033. Do you think this is done? I went ahead and racked it over mostly to get it off the 7 ounces of hops and hoping to maybe spark some more attenuation. What have you experienced?

chefchris · 01-11-2010, 04:22 PM

I mashed in the 158-160 range and my beers finished around 1.020.

1.033 sounds high especially for a IIPA. I mashed mine around 149F and it finished at 1.011. I replaced some of the grain bill with dextrose but I added it after fermentation started slowing down (1.015).

oldschool · 01-11-2010, 04:29 PM

I guess i will just let it sit for a few more weeks and pray. maybe if i get a wild hair i will throw in a package of dry yeast. I'm really surprised, most of my beers are fully attenuated in 5 days.

Scimmia · 01-11-2010, 04:38 PM

What yeast? You're at 62.5% AA, and with that high of a mash temp, that may be it unless you've got some extremely attentive yeast.

**CharlosCarlies** · 01-11-2010, 04:53 PM

Quote:

checked it a week later

I would have waited at least another week (or two) before racking. Sure your other beers finished in 5 days, but this beer is probably bigger and you have to let the yeast work on THEIR schedule not yours. Not every fermentation is equal. Patience is definitely a virtue in this hobby.

oldschool · 01-11-2010, 11:10 PM

Okay, I think that's good advise. This IS my biggest beer so far. I picked a highly attentive yeast (WLP007 70-80%AA). So how much does a high mash temp effect the terminal grav.? I'm guessing it won't drop much below 1.025