Maibock mash temp question (Partial mash)
I'm brewing a maibock in a week, and I have a question about what mash temp to use for the ~10 lb of partial mash grain. I want a full bodied, malty bock. I'm also using melanoidin malt. Here's the recipe:
Batch Size: 5.50 gal
Boil Size: 6.91 gal
Estimated OG: 1.070 SG
Estimated Color: 9.2 SRM
Estimated IBU: 28.2 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes
3.50 lb DME Pilsen (Briess) (2.0 SRM) 26.42 %
4.50 lb Vienna Malt (Briess) (3.5 SRM) 33.96 %
3.50 lb Munich Malt (7.0 SRM) 26.42 %
1.00 lb Carahell (Weyermann) (10.0 SRM) 7.55 %
0.75 lb Melanoidin (Weyermann) (27.0 SRM) 5.66 %
1.50 oz Hallertauer [4.00 %] (60 min) 17.8 IBU
1.00 oz Hallertauer [4.00 %] (15 min) 5.9 IBU
So, what mash temp would you use? 154? higher?
any other recipe critiques are welcome.
The answer is...156.
I did a step mash on mine, I know people will say it's not necessary yada, yada. It turned out very good and got rave reviews form a local pro brewer. It was simply 122f for 30min, ramped up to 153-154 for 30 minutes.:mug:
is it necessary to do a 122F (this is protien rest, right?) for well-modified malts? (this is what i have, right?)
the issue i have is, to get a 1.25 grist ratio, the infusion will take up most the 5 gallons of my mash tun.
I won't have any room to add infusion water.
|All times are GMT. The time now is 11:31 PM.|
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.