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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

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Old 09-30-2009, 11:01 PM   #2
enderwig's Avatar
Nov 2007
Dickinson Texas
Posts: 1,435
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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!
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Old 09-30-2009, 11:07 PM   #3
BakerStreetBeers's Avatar
Feb 2008
Petaluma, CA
Posts: 307
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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%.
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Old 09-30-2009, 11:12 PM   #4
Nov 2008
Jay, Adirondack Mountains, NY
Posts: 2,400
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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.

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