Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Thin mash with a high temp rest, what am i looking at here?

Reply
 
LinkBack Thread Tools
Old 02-13-2012, 05:01 PM   #1
jfrank85
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: edwardsburg, MI
Posts: 815
Liked 16 Times on 15 Posts
Likes Given: 12

Default Thin mash with a high temp rest, what am i looking at here?

Recently did an all grain mild that i messed up on my calculations with. I did 2qt per lb instead of the normal 1.25-1.5 qt per lb like suggested. The temp of the mash was a constant 156F for 60mins. I ended up .006 points higher than expected and the beer tasted fine out of the mash. Do you think the higher rest temp will balance out the thin mash to leave a moderately bodied beer?

__________________
jfrank85 is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2012, 05:55 PM   #2
LowNotes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Alexandria, VA
Posts: 282
Liked 24 Times on 20 Posts
Likes Given: 3

Default

I'm kind of a noob, but as I understand it having a thinner mash shouldn't impact things too much. People who do BIAB often use ratios well over 2qts/lb, and their beers seem to turn out fine. It means doing a full volume boil, but if that isn't an issue I don't think there is a downside to being *over* the recommedned water/grain ration.

As far as the temp, I would guess being at 156 is also probably still just fine. It is a little high, but seems to still be in the range people aim for a mid-range beer body. Did it stay at exactl 156 the entire 60 minutes, or did it lose a couple degrees as time progressed? If it cooled a little I imagine that would work to your benefit.

I wouldn't worry if I were you, but someone with more expereince will chime in I'm sure.

__________________
LowNotes is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2012, 06:01 PM   #3
tre9er
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 4,372
Liked 232 Times on 196 Posts
Likes Given: 35

Default

The higher your mash temp the more dextrins you will convert and thus more mouthfeel. Your beer may end up more malty and less dry...maybe it'll be a good thing. I'd guess it'll taste just great.

__________________

_________________________________
Skal!
Den Faaborg Bryggeri

Quote:
Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
tre9er 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
High alphas / High mash temp / Dextrin malt tonyolympia All Grain & Partial Mash Brewing 3 06-07-2011 06:12 PM
High Temp Mash ChillyP All Grain & Partial Mash Brewing 5 08-08-2009 01:27 AM
High Temp for Protein Rest brew42 All Grain & Partial Mash Brewing 4 04-12-2008 01:13 PM
single temp or multi-rest mash miatawnt2b All Grain & Partial Mash Brewing 15 10-27-2007 03:23 AM
Does high mash temp cause bad eff? cpbergie All Grain & Partial Mash Brewing 6 08-27-2007 02:57 PM