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dynobyte 09-08-2012 10:15 PM

Low mash temp question
 
I'm brewing a 10gal batch of pumpkin ale. I doughed in at 144 instead of my target of 152 due to a lengthy transfer of the strike water in to the mlt. My 10gal Rubbermaid cooler mlt is maxed out so I cannot add more water. My recipe calls for a 75min mash. Will I be ok or should I extend it to 90 to help get a proper conversion?

ArcLight 09-08-2012 10:22 PM

Enzymes will work below their ideal temperature, but *MUCH* more slowly.
Your Alpha Amylase will have some impact but I think it will take longer than 90 minutes.

Can you not remove some water, say a gallon, boil it, and add it back in?
Not a decoction, just a heating of some water.

dynobyte 09-08-2012 10:36 PM

Gonna chalk this up to user error on my thermometer. I just checked again and almost 65mins in to the mash & I'm at 151. Not sure WTH I was doing earlier to get such a false reading.

BrewerBear 09-09-2012 11:57 AM

Quote:

Originally Posted by dynobyte (Post 4398059)
Gonna chalk this up to user error on my thermometer. I just checked again and almost 65mins in to the mash & I'm at 151. Not sure WTH I was doing earlier to get such a false reading.

May not have been stirred enough causing temp to stabilize for the last reading.


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