Originally Posted by ArrowheadAles
Thanks for the chart link BigTerp! That would have come in handy on Friday! Damn I've been reading a little bit about too low of mash temps and the general consesus seems to be a dryer beer and high alcohol content.
Yes, lower mash temps give dryer beer. But that is usually in the 148-150 range. Not sure what temps below that would cause. I'm sure someone with more experience with me will chime in.
The other thing you can do with BobbyM's chart is mash a little thicker. His chart is based off of 1.25qts per lb. of grain. Since I'm cutting it close with my next batch I'll probably mash a bit thicker to be sure I don't run out of room in the MLT.
On Deck: Double Caramel Amber Ale
Primary #1: Yoopers Haus Pale Ale
Primary #2: Yoopers Haus Pale Ale
Bottled: Surly Bender Brown Ale, Pumpkin Ale, HHHH Pale Ale, Apfelwein (9/3/11)