Anyone mash an IPA at 160? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Anyone mash an IPA at 160?
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 08-19-2009, 02:26 PM   #1
StunnedMonkey
Recipes 
 
Aug 2008
Fort Wayne, IN
Posts: 1,133
Liked 21 Times on 18 Posts



I was thinking of brewing the Lagunitas IPA clone recipe from "Can You Brew It." The mash temp is supposed to be 160, but that temp scares me more than a carboy full of StarSan foam. Anyone ever mashed an IPA at this temp? Seems nuts to me, but they said (on the show) that it worked out fine and the beer was cloned.

Any experiences with high mash temps on a beer like this?


__________________
Tap 1:Traditional Bock
Tap 2:Robust Porter
Tap 3:California Common
Tap 4:Old Ale
Tap 5:IPA

ewaagen Likes This 
Reply With Quote
Old 08-19-2009, 02:29 PM   #2
GilaMinumBeer
HBT_LIFETIMESUPPORTER.png
 
GilaMinumBeer's Avatar
Recipes 
 
Jan 2008
Posts: 57,665
Liked 7191 Times on 5948 Posts


I have gone as high as 158*F right off the bat.

If you are looking for lots of body and a chewy beer, I say go for it. It's how the scotts roll.



 
Reply With Quote
Old 08-19-2009, 02:50 PM   #4
Lil' Sparky
Cowboys EAC
HBT_LIFETIMESUPPORTER.png
 
Lil' Sparky's Avatar
Recipes 
 
Feb 2006
Honolulu, HI
Posts: 3,952
Liked 69 Times on 44 Posts


Yeah, use a big grain bill and mash lower.
__________________
Quote:
Originally Posted by duffman2 View Post
I dub this beer the Double Slutty Triple Nutty Bodacious Booty Brunette!

 
Reply With Quote
Old 08-19-2009, 02:58 PM   #5
Bsquared
HBT_LIFETIMESUPPORTER.png
 
Bsquared's Avatar
Recipes 
 
Oct 2006
San Diego
Posts: 1,833
Liked 65 Times on 59 Posts


I mashed a double IPA 3 weeks ago at 160, It took a long time to convert completely and I was about 5 points shy of my target when I got done. If I do this recipe again I will adjust my bill for 70% eff, down from 75.

My recommendation is to do your Iodine tests, and make sure your conversion is complete before starting your sparge.

 
Reply With Quote
Old 08-19-2009, 03:07 PM   #6
Kaiser
 
Kaiser's Avatar
Recipes 
 
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 126 Times on 73 Posts


Quote:
Originally Posted by Bsquared View Post
I mashed a double IPA 3 weeks ago at 160, It took a long time to convert completely and I was about 5 points shy of my target when I got done.


That’s odd. The opposite should be true. 160F is well in the optimum for the a-amylase and as a result the conversion should be much faster and possibly more complete than mashing at 150F.

Kai

 
Reply With Quote
Old 08-19-2009, 03:42 PM   #7
JKoravos
Recipes 
 
Jul 2009
Chelmsford, MA
Posts: 1,203
Liked 73 Times on 54 Posts


I mashed one at 155°F last month. IMO, that's getting right around the limit of where I'd want to be. It's very full bodied. Not overly sweet, but the malty/sweetness character is competing pretty well with the hops. I was at about 75IBU, so maybe if you're getting up near 100IBU, then 160 might be OK.


 
Reply With Quote
Old 08-19-2009, 03:52 PM   #8
StunnedMonkey
Recipes 
 
Aug 2008
Fort Wayne, IN
Posts: 1,133
Liked 21 Times on 18 Posts


Quote:
Originally Posted by JKoravos View Post
I mashed one at 155°F last month. IMO, that's getting right around the limit of where I'd want to be. It's very full bodied. Not overly sweet, but the malty/sweetness character is competing pretty well with the hops. I was at about 75IBU, so maybe if you're getting up near 100IBU, then 158 might be OK.
The recipe in question is designed for about 46 IBU's with an OG of 1.060, and calls for WLP002. The mash temp seems crazy, but that's what the brewer from Lagunitas spec'd and that's what Jamil brewed it at as well, though on the show he speculated that it may have been a degree or two cooler. Still it was at least 158.

I'm tempted to try it. What's the worst that could happen, eh?
__________________
Tap 1:Traditional Bock
Tap 2:Robust Porter
Tap 3:California Common
Tap 4:Old Ale
Tap 5:IPA

 
Reply With Quote
Old 08-19-2009, 03:54 PM   #9
elkdog
Recipes 
 
May 2007
Chapel Hill, North Carolina
Posts: 1,080
Liked 6 Times on 6 Posts


I listened to that show as well. If they called it cloned at 158 or so, I'd try it. Lagunitas is tasty stuff.
__________________
Revolving Door Brewery

 
Reply With Quote
Old 08-19-2009, 03:57 PM   #10
IXVolt
HBT_LIFETIMESUPPORTER.png
 
IXVolt's Avatar
Recipes 
 
Apr 2009
Southern Oregon
Posts: 1,716
Liked 79 Times on 54 Posts


I've mashed stouts at 158, but never an IPA. I had Lagunitas imperial stout the other day. It was like a sherman tank in a bottle.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How much mash can a mash tun mash? Need Help for Tomorrow's Brew! ryan_pants Equipment/Sanitation 8 09-19-2014 05:39 PM
Keeping Mash temp during 90min Mash in 5gal Cooler MLT KYB All Grain & Partial Mash Brewing 13 01-30-2013 05:57 AM
Noob Mash/sparge questions (partial mash) billpa Beginners Beer Brewing Forum 7 08-03-2011 06:41 PM
Mash in Keggle - False Bottom vs. amount of mash water Griffsta All Grain & Partial Mash Brewing 2 03-24-2009 01:09 PM
partial mash.OG,break material,mash tun efficiancy questions dzlater All Grain & Partial Mash Brewing 9 07-07-2008 12:15 AM


Forum Jump