corwin3083
Well-Known Member
I'm moving into partial mashing, and to assist in continuing to make the beers that I like, I'm curious if anyone has any idea, even roughly, what the "mash temp" would be for your average LME or DME.
Example: I made an extract cream ale a while back that turned out very, very well. I just tried to recreate it with a partial mash, and it appears to have a much thinner body than my previous, extract, version, despite the fact that I used, and held, a mash temp of 154*F.
Does extract just generally have an equivalent fermentability to a higher mash temp, say ~156*F or so?
Example: I made an extract cream ale a while back that turned out very, very well. I just tried to recreate it with a partial mash, and it appears to have a much thinner body than my previous, extract, version, despite the fact that I used, and held, a mash temp of 154*F.
Does extract just generally have an equivalent fermentability to a higher mash temp, say ~156*F or so?