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Old 10-22-2012, 09:01 PM   #1
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Default i mashed at 165 does this affect efficiency

I recently found out that my temperature gauge was out of calibration and it was out of calibration by 15 degrees and I have been mashing my beers at that temperature now. Obviously my final gravity's are very high but I was wondering if this temperature would also be affecting my original gravity and also efficiency.

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Old 10-22-2012, 09:11 PM   #2
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The mash temp will not effect you r OG but will the FG so if you are looking at mash/lauter efficiency then no ill effect but for total brewhouse efficiency, yes as the beers will not reach the desired final gravity and of course this also assumes you met your volumes and everything else taken into consideration.

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Old 10-22-2012, 09:16 PM   #3
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Damn I guess I'm doing somethibg else wrong my og efficiency varies from 50%-70% I assume its the LHBS grind now then.

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Old 10-22-2012, 09:17 PM   #4
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Double-grind it next time and see if that does the trick.

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Old 10-22-2012, 10:54 PM   #5
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Quote:
Originally Posted by duboman View Post
The mash temp will not effect you r OG but will the FG so if you are looking at mash/lauter efficiency then no ill effect but for total brewhouse efficiency, yes as the beers will not reach the desired final gravity and of course this also assumes you met your volumes and everything else taken into consideration.
I'm not sure that is entirely true. If he is mashing as high as 165F his conversion could be suffering considerably. The majority would be unfermentable which would contribute to his SG but if he is only converting a small percentage of the starch in total his OG would suffer.
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Old 10-23-2012, 12:50 AM   #6
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Are you testing for full conversion with iodine? Really most of the starches are converted in the first 20 min or so. The rest of the time is allowing the dextrins to be broken down.

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Old 10-23-2012, 01:15 AM   #7
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Quote:
Originally Posted by helibrewer

I'm not sure that is entirely true. If he is mashing as high as 165F his conversion could be suffering considerably. The majority would be unfermentable which would contribute to his SG but if he is only converting a small percentage of the starch in total his OG would suffer.
I suppose there is the possibility, I can't scientifically back up my statement, but from a lot of reading about today's malts I'm of the impression that ya really pretty difficult to not get completed conversion.
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Old 10-23-2012, 04:38 AM   #8
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I did not do an iodine test however when I first started mashing with what i now assume is a calibrated thermometer I was getting 70-80% efficiency and the last 4 beers I've made have been between 50-65%. I'll update this on Saturday when I brew again. Also my mash may have been as high as 175. My fg have all been at least 1.018 recently and I use a pound of corn sugar in each brew. So I would imagine it being pretty thin.

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Old 10-23-2012, 06:24 AM   #9
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175 would denaturate/kill the enzymes so you'd have very little to no conversion at all.

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Old 10-23-2012, 06:40 AM   #10
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This is an interesting question and one I've wondered about as well. I once posted something similar and was told mash efficiency was not altered by temp. The idea was that sugar is sugar as far as SG goes. Not sure if that is true or not. I do know that higher mash temps result in less fermentable wort, which is a good thing if you're looking for more body but not so good if you want less body in your beer.

Question for the experts. We all know grain mashed at higher temps is less fermentable compared to grain mashed at lower temperature. How and why, does this affect SG?

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