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Old 08-06-2008, 03:16 AM   #1
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Default Mini Mash temp - what happens if too hot

Curious.

I did a Mini Mash and the temp started at 160 - rose to 170 and then pretty much stayed there.

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Old 08-06-2008, 03:21 AM   #2
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Are you sure it was 170? You should have been mashing in the 150 range. I dont think you can convert the starch to sugar at that high of temperatures.

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Old 08-06-2008, 03:33 AM   #3
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In short the mash isn't going to be able to work correctly at those temperatures. At that heat range the malt's enzymes will begin to denature and lose their ability to convert starch. You probably got some conversion and will have soaked out some existing sugars but you do need to better control the temperature when mashing. The beer's OG will wind up short of the expected number but it will still be beer. If the mash temp is too hot don't be afraid to dump in some cold water to correct it.

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Old 08-06-2008, 03:35 AM   #4
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Double post deleted

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Old 08-06-2008, 03:53 AM   #5
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results were actually OG was a little higher then expected - but I get your drift - I hate my stove.

One of those flat glass ones. Worse the coils!

I was thinking I would get to 170 and it would drift down!

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Old 08-06-2008, 06:52 AM   #6
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You want to start at the 145-154 range, and stay there.
Being a PM you will still get good beer, you just not extracting all of the sugars from the malts.

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Old 08-06-2008, 12:32 PM   #7
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If you manged to get a higher then anticipated FG then most of the sugar you extracted at that temperature range will be mostly unfermentable. What was the grain bill like?

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Old 08-06-2008, 12:47 PM   #8
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It was a AHS Kit

2.5lb 2-Row
0.75lb Munich Malt
6oz Crystal 90L
6oz Caraunich
4oz Chocolate Malt

Damn it!! grrrrr

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Old 08-06-2008, 01:06 PM   #9
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High mash temps contribute to mouthfeel and residual sugars that are harder to ferment or unfermentable.

High as in 155 - 160. Much higher than that ends up ending conversion and could be considered a mashout.

Brew it up and see what you get. Since it is a minimash, you'll have fermentable sugars from the LME/DME for the yeast to work with. Sounds like you could end up with a low gravity, high flavor session beer which are actually pretty hard to make.

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Old 08-06-2008, 02:05 PM   #10
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Quote:
low gravity, high flavor session beer which are actually pretty hard to make.
Let me interrupt this and tell me if I'm wrong.

low-gravity = higher alcohol??

high flavor = well . . .nuff said

session beer = lighter quaffing style (I'm still trying to find what "session" actually means)
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