wittmania
Well-Known Member
Guys,
Tried making my first Russian Imperial Stout this weekend and screwed it up big time. I usually heat my strike water about 10-15* warmer than what Beersmith calls for to make up for any heat loss from the tun or transfer, and then I stir it until it cools down to the right temp before I dough in. However, Saturday morning I was very distracted and forgot to let it cool first. I wanted to mash around 150* and instead it came in at 160* once all of the grist was in. I quickly measured out a gallon of 70* water and added it, bringing the temp back down to 150*, but the mash was at 160* for at least 5 minutes while I was doughing in.
I was already worried about getting this beer to attenuate well enough that it wouldn't be a sweet mess when it's done, and now I'm even more concerned due to the initial high mash temps. My OG was only 1.073 into the fermenter (should have been 1.095), which I also attribute to the higher mash temp.
I'm already bummed about only getting 1.073 out of almost 20# of grain for a 5 gallon batch, but I will be even more so if this beer finishes out in the high 1.020s.
What do you guys think? Should I dump it? (Kidding... just kidding...) Does anyone have any experience with that high of a mash temp, but only for a few minutes?
Tried making my first Russian Imperial Stout this weekend and screwed it up big time. I usually heat my strike water about 10-15* warmer than what Beersmith calls for to make up for any heat loss from the tun or transfer, and then I stir it until it cools down to the right temp before I dough in. However, Saturday morning I was very distracted and forgot to let it cool first. I wanted to mash around 150* and instead it came in at 160* once all of the grist was in. I quickly measured out a gallon of 70* water and added it, bringing the temp back down to 150*, but the mash was at 160* for at least 5 minutes while I was doughing in.
I was already worried about getting this beer to attenuate well enough that it wouldn't be a sweet mess when it's done, and now I'm even more concerned due to the initial high mash temps. My OG was only 1.073 into the fermenter (should have been 1.095), which I also attribute to the higher mash temp.
I'm already bummed about only getting 1.073 out of almost 20# of grain for a 5 gallon batch, but I will be even more so if this beer finishes out in the high 1.020s.
What do you guys think? Should I dump it? (Kidding... just kidding...) Does anyone have any experience with that high of a mash temp, but only for a few minutes?