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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Mash Temperature and Its Effects
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Old 04-01-2010, 05:59 PM   #1
paint_it_black
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Default Mash Temperature and Its Effects

I'm interested in learning more about how my mash temperature affects the outcome of my wort. As I understand it, basically put, a higher temperature (~157-160) will yield a maltier, more full-bodied beer, whereas a lower temp (~149-155ish) will give a less bold, more subtle malt profile. Is this correct?
If I mash at a lower temp, like 150, will I likely need to mash longer, say 90 minutes?
Does the temperature make a *huge* difference? (for instance, if I made two identical batches, except one was mashed at 150 and the other at 158, would they come out terribly different?)
How does mash time affect the outcome? (i.e. mashing for 60 minutes versus 90, assuming we have pretty much full starch conversion after 60)
Can anyone point me to some good resources to read up on this more?

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Old 04-01-2010, 06:36 PM   #2
Clonefarmer
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Mash temp makes a huge difference. A few degrees can change a beer quite a bit. You still get the same malt flavor, but the body changes a great deal.

I prefer most of my beers dry so I aim for 148-150 mash temp. When I mash lower I usually go for 90 minutes.

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Old 04-01-2010, 07:05 PM   #3
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Quote:
Originally Posted by paint_it_black View Post
I'm interested in learning more about how my mash temperature affects the outcome of my wort. As I understand it, basically put, a higher temperature (~157-160) will yield a maltier, more full-bodied beer, whereas a lower temp (~149-155ish) will give a less bold, more subtle malt profile. Is this correct?
If I mash at a lower temp, like 150, will I likely need to mash longer, say 90 minutes?
Does the temperature make a *huge* difference? (for instance, if I made two identical batches, except one was mashed at 150 and the other at 158, would they come out terribly different?)
How does mash time affect the outcome? (i.e. mashing for 60 minutes versus 90, assuming we have pretty much full starch conversion after 60)
Can anyone point me to some good resources to read up on this more?
Lower temperatures does tend to take longer to mash, but they result in higher fermentables then a high temp mash (hence the difference in body). I'd check this out: http://www.howtobrew.com/section3/chapter14.html
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