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Old 11-06-2011, 03:23 PM   #1
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Default Mash temp and length at temp question

I am trying to put together a beer recipe and I want to retain some residual sweetness after fermentation is done. I have read that an increased mash temperature will yield more unfermentable sugars. I don't want a ton of sweetness so how high should I get the temperature and for how long? I am assuming a step mash would be best for this. This will be a porter btw.

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Old 11-06-2011, 03:25 PM   #2
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I'd shoot for 154-155 for that style.

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Old 11-06-2011, 04:13 PM   #3
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For the entire mash?

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