Nike_Eayrs
Well-Known Member
I want my pale ale to finish a bit dryer, any suggestions? I've heard mash long and low. Can someone elaborate on this technique? Cheers!
I want my pale ale to finish a bit dryer, any suggestions? I've heard mash long and low. Can someone elaborate on this technique? Cheers!
Yes, Mashing in low 150s or even the high 190s will dry your beer out.
based on your question...I'd guess you are NOT doing All Grain....
Obviously as others have said, temperature is important. You might also try getting a water report and upping your sulfate level with gypsum, if the report says you're low on sulfate (or perahps not just if you're low...some like their sulfate up at 300ppm).
To be fair, this is in the AG forum
The good news is that it will be very simple to make a drier beer -- simply use less caramel / crystal malt. 10% is really high; I'd never go that high myself. But isnt this kind of obvious? Just wondering why you didn't immediately conclude this.
I was not aware of that information until I posted the original question, but am happy that it will be an easy fix. Is this true for all adjuncts, or just the two listed in the recipe? This was my first all grain attempt (I have made a couple others since) and just ordered a kit from Northern Brewer. Thanks!
being brand new to all grain, you'll find there's quite a bit to learn about grains, so you'll want to do some reading. Big picture, you have base malts (2 row or 6 row) that make up the bulk of your grist, then crystal/dextrine/caramel/cara malts which have a lot of unfermentables thus adding to sweetness. I keep these 0-5% but up to 10% if I really want a sweet beer like a pumpkin beer. Then there are sort of hybrid malts like Munich and Vienna that have characteristics of both. Then odd ball unmalted stuff like roasted barley. Suffice it to say, there's lots to learn!Nike_Eayrs said:I was not aware of that information until I posted the original question, but am happy that it will be an easy fix. Is this true for all adjuncts, or just the two listed in the recipe? This was my first all grain attempt (I have made a couple others since) and just ordered a kit from Northern Brewer. Thanks!
Yooper said:1 pound corn sugar
Great information in this thread.
Yooper, when have you found is the best time to add the sugar? I was thinking 10 min before end of boil?
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