Full body vs Medium Body vs Light Body mashing - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Full body vs Medium Body vs Light Body mashing

Reply
 
Thread Tools
Old 02-21-2010, 01:50 AM   #1
msa8967
mickaweapon
HBT_LIFETIMESUPPORTER.png
 
msa8967's Avatar
Recipes 
 
May 2009
North Liberty, Iowa
Posts: 2,878
Liked 108 Times on 87 Posts



Can anyone give me a good description of the differences between these types of mash processes as given in Beer Smith?

Single Infusion, Full Body, Batch Sparge vs Single Infusion, Medium Body, Batch Sparge vs Single Infusion, Light Body, Batch Sparge

Will the taste and alcohol content vary with each of these? I am wanting to make a summer wheat beer/ale. Which type of process will be the best and what might I use the other types to create
__________________
Mick Arnett
North Liberty, Iowa
"Beer will change the world. I don't know how, but it will."

 
Reply With Quote
Old 02-21-2010, 01:52 AM   #2
coryforsenate
 
coryforsenate's Avatar
Recipes 
 
Jul 2009
College Station, TX
Posts: 326
Liked 6 Times on 6 Posts


I'm not familiar with beersmith, but the temperatures and times of your mash schedule will determine the body.

A long protein rest (roughly 120-130) and a long beta-amylase rest (roughly 146-152) will result in a lighter bodied beer than say a mash-in with a temp at 156 (amylase rest) which won't allow much beta-amylase or protease activity.
__________________
Bottled
Merlot Barrel Russian Imperial Stout
Vanilla Belgian Stout
Hefeweizen
Hard Cider
Tripel w/wine tannins
Weizenbock


Primary
Dark Strong
Tripel

 
Reply With Quote
Old 02-21-2010, 01:56 AM   #3
ChshreCat
 
ChshreCat's Avatar
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,533
Liked 543 Times on 435 Posts


The differences between those three are temperature of the mash. Higher temps give you more fermentables and a lighter bodied beer (think of your standard american style lager). Lower temps leave more unfermentables in the wort so you'll have a thicker, heavier bodied beer (think of a stout). Medium would be somewhere in between.

You can use those settings to adjust how you want the body of your beer to come out depending on what style you're brewing and what ingredients you're using.
__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Old 02-21-2010, 01:59 AM   #4
ShortSnoutBrewing
Kwanesum Chinook Illahee
HBT_LIFETIMESUPPORTER.png
 
ShortSnoutBrewing's Avatar
Recipes 
 
Oct 2007
Portland, OR
Posts: 3,213
Liked 19 Times on 17 Posts


Chshre...isn't that backwards? Lower temps give you more ferementable, lighter bodied beers. Higher temps have less fermentables and heavier bodied beers.

2
People Like This 
Reply With Quote
Old 02-21-2010, 02:08 AM   #5
msa8967
mickaweapon
HBT_LIFETIMESUPPORTER.png
 
msa8967's Avatar
Recipes 
 
May 2009
North Liberty, Iowa
Posts: 2,878
Liked 108 Times on 87 Posts


OK...Since this is my first try at making my own recipe via BeerSmith I will give medium body a shot. The full body option on Beer Smith says to mash at 158 F for 45 min. The medium body option says to mash at 154 for 60 min and the light body option says to mash at 150 F for 75 min.

Thus, if I understand this the lighter body option will yield a crisper beer with a higher alcohol content and the full body option will yield a heavier fuller tasting beer with a lower alcohol content. The medium body option is a balance of these two.

Please let me know if I have this backwards or turned around because the temps described by the beer smith software seem opposite of what your reply stated and thus I am not sure if I am putting the correct options into beer smith. These are all to be one step infusion with batch sparging.
__________________
Mick Arnett
North Liberty, Iowa
"Beer will change the world. I don't know how, but it will."

 
Reply With Quote
Old 02-21-2010, 02:16 AM   #6
coryforsenate
 
coryforsenate's Avatar
Recipes 
 
Jul 2009
College Station, TX
Posts: 326
Liked 6 Times on 6 Posts


You have things basically right.

The full body rest essentially kills the beta-amylase, which would produce fermentables that the alpha-amylase can't. By killing it with the higher temperature, you leave more unfermentables in the wort which is what a fuller body basically is.



Do you know how to do the starch iodine test?
__________________
Bottled
Merlot Barrel Russian Imperial Stout
Vanilla Belgian Stout
Hefeweizen
Hard Cider
Tripel w/wine tannins
Weizenbock


Primary
Dark Strong
Tripel


 
Reply With Quote
Old 02-21-2010, 02:22 AM   #7
Netflyer
HBT_LIFETIMESUPPORTER.png
 
Netflyer's Avatar
Recipes 
 
Oct 2009
Near Benedict Maryland
Posts: 795
Liked 9 Times on 9 Posts


Quote:
Originally Posted by Kilted Brewer View Post
Chshre...isn't that backwards? Lower temps give you more ferementable, lighter bodied beers. Higher temps have less fermentables and heavier bodied beers.
Yeah, he has it backwards, higher mash temp, more unfermentables, lower temps more fermentables, drier beer. Mash times matter also, as does mash density as far as finished product.

I almost always use the medium body mash in beersmith, then I tweek the temp. and mash density from 154 down or up as desired...
__________________
Primaries:


Kegged:
RiClarke's Guinuess Clone w/da sour 6.4% ABV 1057 SG 1009 FG


 
Reply With Quote
Old 02-21-2010, 02:22 AM   #8
Edcculus
 
Edcculus's Avatar
Recipes 
 
Jun 2007
Greenville, SC
Posts: 4,546
Liked 48 Times on 45 Posts


Look at the details on each of the options. They all have different temperatures. Everyone else has given a good explaination, so I'll spare the details. I end up changing it. I pick the basic profile I want, then change the temp in the details.

 
Reply With Quote
Old 02-21-2010, 02:29 AM   #9
ChshreCat
 
ChshreCat's Avatar
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,533
Liked 543 Times on 435 Posts


Quote:
Originally Posted by Kilted Brewer View Post
Chshre...isn't that backwards? Lower temps give you more ferementable, lighter bodied beers. Higher temps have less fermentables and heavier bodied beers.
And I haven't even started drinking tonight!

As my dad once told me "Do as I mean, not as I say!"
__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Old 02-21-2010, 04:34 AM   #10
Netflyer
HBT_LIFETIMESUPPORTER.png
 
Netflyer's Avatar
Recipes 
 
Oct 2009
Near Benedict Maryland
Posts: 795
Liked 9 Times on 9 Posts


Yer cool cat, what you said was well meant, it just wasn't what you meant

__________________
Primaries:


Kegged:
RiClarke's Guinuess Clone w/da sour 6.4% ABV 1057 SG 1009 FG


ChelisHubby Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What do we mean by BODY? Netflyer All Grain & Partial Mash Brewing 20 01-20-2010 01:55 AM
What's the difference in Light,Medium, and Full body? Q2XL Beginners Beer Brewing Forum 2 07-17-2009 08:06 PM
Help with body JVD_X Recipes/Ingredients 1 11-08-2008 09:58 PM
A very, very basic question about mashing temperatures and body EinGutesBier All Grain & Partial Mash Brewing 17 01-31-2008 10:19 AM
When to add body bru Adnic69 Beginners Beer Brewing Forum 4 10-24-2006 08:09 PM


Forum Jump