firefly765
Well-Known Member
I just mashed an irish red at 166F. Beersmith called for 158 for 45 min. I was pressed for time & had to start before the strike water came to my target temp. What will this do to my beer?
Mash temp too high
- Thread starter firefly765
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BendBrewer
Well-Known Member
Is it still mashing? Drop some ice cubes in it if so.
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firefly765
Well-Known Member
no, i'm into the boil now. gravity was good (1.057 estimate was 1.056)
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firefly765
Well-Known Member
preboil.
BendBrewer
Well-Known Member
Well then, you will end up with more unfermentablesugars than had you mashed at the lower temps. This will give you a bigger bodied beer as opposed to a Dry Ale, not that 158 would give you a dry ale though. The result will first show itself with a high FG. Bet you still drink it.
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firefly765
Well-Known Member
That sounds fine to me. I was shooting for a bigger bodied irish red anyway. Hence the 158 mash temp. Hopefully its good. Yes, I'll choke it down. Thanks.
Pommy
Well-Known Member
How did this turn out? Im interested to see how high you can mash before its too high. I know the enzyme activity temps but I'm interested to see how it plays out in practice.
