Progfan2010
Active Member
I have a pretty good knowledge about mashing temperatures and its effects. As most people I guess, I pick bits (and chunks) of info from these forums, other sites and books.
However, I haven´t found the ultimate chart, or the ultimate "formula" that mixes all the variables involved in acquiring certain body to the beer and with certain level of ABV. All of this influenced by the time and temperature of the mash and grain to water ratio or the addition of unfermentables.
I mean, we know how to get more body (generally speaking): By mashing at higher temps, by adding crystal malts, oats, malted wheat, unmalted barley, and so on.
We know how to get a more fermentable wort: By mashing at lower temps to allow Beta amylase to convert more starches´chains into sugars.
We know that we should mash for a longer time if we mash at lower temps.
We know, or I think I know that a thick water to grain ratio will give me a more dextrinous beer that a lighter ratio.
HOWEVER:
No one seems to have ever made some king of chart where we can see all of these variables interacting.
Like, How can I brew a high ABV beer with a full body?. Should I add more base malt than usual, use a lot of crystal malts for mouthfeel and unfermentables, oats, unmalted barley, etc. and still mash at 155-156?. For how long?.....
How do you do a full bodied Imperial Oatmeal Stout with 10 ABV ?
Brewing high gravity beers (and high ABV) with full body is what raises all this doubts in my mind. Because the mashing theories say that mashing high will give you a sweeter less fermentable beer. and the opposite if you mash lower
However, I haven´t found the ultimate chart, or the ultimate "formula" that mixes all the variables involved in acquiring certain body to the beer and with certain level of ABV. All of this influenced by the time and temperature of the mash and grain to water ratio or the addition of unfermentables.
I mean, we know how to get more body (generally speaking): By mashing at higher temps, by adding crystal malts, oats, malted wheat, unmalted barley, and so on.
We know how to get a more fermentable wort: By mashing at lower temps to allow Beta amylase to convert more starches´chains into sugars.
We know that we should mash for a longer time if we mash at lower temps.
We know, or I think I know that a thick water to grain ratio will give me a more dextrinous beer that a lighter ratio.
HOWEVER:
No one seems to have ever made some king of chart where we can see all of these variables interacting.
Like, How can I brew a high ABV beer with a full body?. Should I add more base malt than usual, use a lot of crystal malts for mouthfeel and unfermentables, oats, unmalted barley, etc. and still mash at 155-156?. For how long?.....
How do you do a full bodied Imperial Oatmeal Stout with 10 ABV ?
Brewing high gravity beers (and high ABV) with full body is what raises all this doubts in my mind. Because the mashing theories say that mashing high will give you a sweeter less fermentable beer. and the opposite if you mash lower