I mashed at 160°F

A higher mash temperature, greater than or equal to 156°F, yields a less fermentable, sweeter beer.

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drat said:

Get some good brewing software and you won't be surprised at the results when you do something like this. You plug in the actual temps and it'll let you know the expected gravities based upon types of yeast and their expected attenuation etc...

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motobrewer said:

what brew software adjusts attenuation for mash temp?

beersmith just goes by average attenuation in the yeast you select.

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petep1980 said:

Making my Baltic Porter in my new system, I ended up mashing at 160°F, I wanted full body. I pitched enough yeast I know, and my fermentation started at 1.072 and ended at 1.024. That seems a bit on the high side, but I heard the higher the mash temp, the less attenuation you'll get.

My previous Baltic's have ended at 1.020, so the 1.024 doesn't really bother me. I'm just curious if the mash temp could affect that? And if I wanted to drop the next batch down to 1.020, should I just lower my mash temp to 156?

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drat said:

The temperature adjustment I was referring to was the mash temp, not the fermentation temp.

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petep1980 said:

I prob over-heated my mash tun, the previous mash I under pre-heated.

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RCCOLA said:

You can eliminate this problem by adding your strike water to your tun ~ 10 degrees over your strike temp.

Let it sit with lid closed for about 5 mins, then open and stir till it hits your strike temp.

Then stir in your grains knowing that your tun and strike water are at the perfect temp.

I started doing it years ago and have hit my #s pretty much dead-on ever since and eliminated the whole pre-heating fiasco.

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