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Old 03-04-2009, 03:19 PM   #1
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Default Mash Temps

Ok, so I'm getting back into brewing and doing partial mash. Still getting used to the process and my equipment. Soooooo... Yesterday's brew (a porter) I dropped in the mash and my water got a bit too hot. It probably hit 170 and I cooled it down to 160 within 5-10mins and then mashed the remaining 35 mins at the proper 155. Then sparged at 170. I'm sure this brew isn't ruined, but what did I do?

While on the topic: What is REALLY going on at mashing and sparging temps?

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Old 03-04-2009, 04:31 PM   #2
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Originally Posted by pearlbeer View Post
While on the topic: What is REALLY going on at mashing and sparging temps?
Check out How to Brew - By John Palmer - Mashing Defined for a good long description of what happens at certain temperatures.

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I, Hoss, hereby profess that Master shneemann holds all the answers and is right, even when wrong, and that I humble myself before his vastly superior intellect. :mug:
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Old 03-04-2009, 04:35 PM   #3
I like 'em shaved
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Your brew is not ruined. But it may end up being a bit sweet. The higher the mash temp, the less fermentable the sugars are. It is a very good idea to read the link provided in post #2 above to gain a full understanding of what takes place during mashing and sparging.
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Old 03-04-2009, 05:07 PM   #4
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Your FG may up ending higher than expected which will bring you ABV down a little.
Have a porter on tap, and 10 gal of a ipa going to work. in the mean time I sip beers from all over from great beer trades. Have a ghoulship in the fridge now!!
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