Effects of Mash Temperature - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Effects of Mash Temperature

Thread Tools
Old 09-30-2009, 10:59 PM   #1
Sep 2009
New Orleans
Posts: 7

I have done about 10 all grains with a general mash of 150 degrees for 60 minutes. For single infusions, can anybody tell me how different temperatures will affect that sweet, sweet wort? Thanks

Reply With Quote
Old 09-30-2009, 11:01 PM   #2
enderwig's Avatar
Nov 2007
Dickinson Texas
Posts: 1,435
Liked 8 Times on 8 Posts

Higher temps will leave you with a higher FG. Don't go over 158-160 though. The lagunitas IPA clone from CYBI is mashed at 160, I almost couldn't bring myself to do it!
Read the
Homebrewtalk Wiki!

Reply With Quote
Old 09-30-2009, 11:07 PM   #3
BakerStreetBeers's Avatar
Feb 2008
Petaluma, CA
Posts: 307
Liked 4 Times on 4 Posts

The lower the mash temp the more fermentable the resulting wort. This means that, as enderwig said, a high mash temp results in a less fermentable wort which will end up as a finished beer with more residual sweetness -- in other words a higher terminal gravity.

Low mash temp -> drier finished beer
High mash temp -> sweeter finished beer

If you use any brewing calculations, the factor that will be affected by the mash temp is the apparent attenuation %. For example, if your yeast strain is rated to attenuate to 75-80%, mashing at 150 should result in an attenuation closer to 80%. Mashing at 158 should result in an attenuation closer to 75%.
Primary: Apfelwein
Secondary: nada
Kegged: African Amber Clone
On Tap: Dunkelweizen, Strong Irish Red
On Deck: Agave Wit, DC's RyePA, Belgian Blonde

"Ale man, ale's the stuff to drink / For fellows whom it hurts to think."
- Housman

ledhead72486 Likes This 
Reply With Quote
Old 09-30-2009, 11:12 PM   #4
Nov 2008
Jay, Adirondack Mountains, NY
Posts: 2,385
Liked 207 Times on 161 Posts

Lower temps. tend to give you a drier, thinner beer (read: higher ABV), also hops utilization is effected. I made two-five gallon batches of an identical recipe for my APA. As an experiment, I mashed one at 154F and the other at 149F. Both pre-boil and OG's were within .001. Both used S-05, both fermented side by side at 66F. The APA mashed at 154F finished at 1.013, the APA mashed at 149F finished at 1.008. Both were delicious, but different.

I realize that I didn't brew these in a lab environment, so some other factors might have effected the outcome, but you can see the general idea here.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Effects of longer mash times MVKTR2 All Grain & Partial Mash Brewing 24 01-01-2009 07:39 AM
Help: Low Mash Temperature alfista All Grain & Partial Mash Brewing 6 12-20-2008 09:57 PM
Effects of stuck mash mtbaesl All Grain & Partial Mash Brewing 7 07-25-2008 10:32 PM
Guide to Mash Temperature Effects bobbyc All Grain & Partial Mash Brewing 3 09-18-2006 02:28 PM
Effects of temperature? zoom233 General Techniques 11 01-31-2006 03:56 PM

Forum Jump