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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Under Primed/Under Conditioned?
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Old 11-15-2012, 05:29 PM   #11
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Mashing higher will leave more non-fermentables in your wort, leading to a higher FG, and more body.
I mashed at steady 152 for an hour, basically following Palmer's advice in his book for brown ales. What would have suggested? I understand you can get your mash temp too high and it creates undesirable flavors?
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Old 11-15-2012, 10:18 PM   #12
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Pitching at 80 degrees is too high and may have lead to the yeast eating up more sugars than it should have. This could be why the beer finished with a low f.g. and why the beer has less body.

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Old 11-15-2012, 11:28 PM   #13
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Mashing higher will leave more non-fermentables in your wort, leading to a higher FG, and more body.
So what temp would you have mashed
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Old 11-16-2012, 03:17 PM   #14
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So what temp would you have mashed
Probably just a degree or two higher, 153 or 154. I'm just now starting to experiment with my mash temps. Over the spring and summer I made some belgians and ales that I wanted to dry out, so I was mashing everything around 149 to 150. My saison and tripel dried out to about 1.004 or so, which is in range for those styles. I'd think a brown ale would be about 1.015 or so.

But I've recently tried some IPAs I really liked that were really bitter, but with a bit of residual sweetness and a huge mouthfeel, like zombie dust, or 471 IPA from breckenridge. So my last pale ale was my first attempt at a 154 mash, to get my FG around 1.015 or 1.016, rather than 1.010 or less. These beers also had a great foamy head, due (I think) to more unfermentables in the wort.
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Old 11-16-2012, 03:20 PM   #15
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I mashed at steady 152 for an hour, basically following Palmer's advice in his book for brown ales. What would have suggested? I understand you can get your mash temp too high and it creates undesirable flavors?
I haven't heard that. If you get your sparge temp too high, you can extract some astringency - but that has more to do with sparge pH than temps.

152 is always a good starting point, but for lighter beers, go maybe a little lower (150), and for heavier beers, a little higher (154).
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