Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Mash temp... how big of a deal is it?
Reply
 
LinkBack Thread Tools
Old 04-08-2012, 08:27 PM   #1
IPAfreek
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
IPAfreek's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Chesapeake, Virginia
Posts: 43
Default Mash temp... how big of a deal is it?

Call me a little on the ignorant side, but what are the effects of various mash temps? Does it really affect taste that greatly? Sorry if this has been posted before, just wondering 'cause i missed my mash temp today by about 4 degrees. Happy Easter!

__________________
"I be brewin!"- The guy that just posted.
IPAfreek is offline
 
Reply With Quote Quick reply to this message
Old 04-08-2012, 08:30 PM   #2
Stauffbier
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Stauffbier's Avatar
Recipes 
 
Join Date: Nov 2011
Location: El Paso, TX
Posts: 5,118
Liked 1021 Times on 626 Posts
Likes Given: 2714

Default

If your mash temp is low you will get more fermentable sugar, so the beer will be more dry and have less body. If your mash temp is high you will get more complex sugars that the yeast cannot ferment which will give you a heavier body and more residual sweetness.

__________________
Bier war sein letztes wort dann trugen ihn die Englein fort...

Stauffbier is offline
 
Reply With Quote Quick reply to this message
Old 04-08-2012, 08:42 PM   #3
djfriesen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Posts: 1,186
Liked 25 Times on 23 Posts
Likes Given: 6

Default

Remember MALT

More
Alcohol
Lower
Temperature

Did you go high or low? Either way, you'll have beer.

__________________
djfriesen is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 04-08-2012, 08:44 PM   #4
Reno
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Houston, TX
Posts: 30
Liked 6 Times on 2 Posts

Default

In addition to what the other poster have said, I find low attenuating yeast more sensitive to mash temp than high attenuating yeast.

I can coax a low attenuator into a high attenuator using mash temp and time, but have a hard time making a high attenuator into a low attenuator with higher mash temp.

__________________
Reno is offline
FriarMick Likes This 
Reply With Quote Quick reply to this message
Old 04-08-2012, 08:46 PM   #5
IPAfreek
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
IPAfreek's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Chesapeake, Virginia
Posts: 43
Default

Quote:
Originally Posted by djfriesen View Post
Remember MALT

More
Alcohol
Lower
Temperature

Did you go high or low? Either way, you'll have beer.

and
Went high, was supposed to be 150, ended up at 154. Not real worried was just wondering if the taste would have been affected that much or not. Apreciate it everyone!!
__________________
"I be brewin!"- The guy that just posted.
IPAfreek is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2012, 02:16 AM   #6
wolfman_48442
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Fraser, MI
Posts: 531
Liked 9 Times on 9 Posts
Likes Given: 2

Default

150 is considered a fairly low mash temp, for creating a dry, attenuated beer with thinner mouth-feel.
154 is a 'typical' mash temp for medium body, lower attenuation, thicker or richer mouth-feel.
Taste will be different - which does not mean bad! Take notes so you can adjust next time if you want to.

__________________
wolfman_48442 is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2012, 03:35 AM   #7
BobC
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Anchorage, Alaska
Posts: 269
Liked 6 Times on 6 Posts
Likes Given: 8

Default

Most of what has been posted to here is simplified information on starch conversion. Here is an article that gives you detailed information on starch conversion. If you want to get the most out of your mashing then give it a read and adjust according to your equipment and time.

http://braukaiser.com/wiki/index.php...rch_Conversion

__________________

Primary 1 - Smash 1
Primary 2 - Smash 2
Primary 3 - Belgium Triple
Bottled - Oatmeal Stout, ESB, Belgium Light.

BobC is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2012, 06:15 AM   #8
WarblyTremolo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Chicago, IL
Posts: 46
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by BobC
Most of what has been posted to here is simplified information on starch conversion. Here is an article that gives you detailed information on starch conversion. If you want to get the most out of your mashing then give it a read and adjust according to your equipment and time.

http://braukaiser.com/wiki/index.php...rch_Conversion
Wow, great information there. I've known the basic concept of mash temp/starch conversion for some time, but that article ties it all together for me! Thanks for posting!
__________________
WarblyTremolo is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2012, 07:18 AM   #9
bottlenose
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Tucson, AZ
Posts: 50
Default

If you're brewing to win a competition, it matters a ton. The mouthfeel of the beer will be completely off if the temperature was off by 4 degrees.

The saving grace is that unfermentable sugars don't tend to be all that sweet, so the beer's flavor is still fine. So, a high mash will give you a bit of a thick beer with a heavy mouthfeel, but it will not be cloyingly sweet. Your friends probably won't notice.

__________________
bottlenose is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2012, 03:14 PM   #10
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 3,541
Liked 285 Times on 243 Posts
Likes Given: 18

Default

Exact mash temps don't matter as much for Partial Mash beers, but they certainly do when brewing All Grain.

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



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Keeping Mash temp during 90min Mash in 5gal Cooler MLT KYB All Grain & Partial Mash Brewing 13 01-30-2013 05:57 AM
Mash temp and length at temp question MMBB All Grain & Partial Mash Brewing 2 11-06-2011 05:13 PM
How to raise the mash temp when using a cooler as a mash tun hiphops All Grain & Partial Mash Brewing 24 09-10-2010 12:55 PM
Maibock mash temp question (Partial mash) motobrewer All Grain & Partial Mash Brewing 5 12-30-2009 06:13 PM
Whats the big deal with mash efficiency? Sherpa FE All Grain & Partial Mash Brewing 14 11-25-2007 02:28 AM



Newest Threads

LATEST SPONSOR DEALS