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Old 05-07-2010, 07:41 PM   #1
Sep 2009
SIDNEY, ohio
Posts: 3,526
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Ok what is the difference between mashing at 150 degrees and 153? or 148 and 155. What happens at the slightly different temps?
Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.

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Old 05-07-2010, 07:46 PM   #2
Pilgarlic's Avatar
Feb 2010
Tampa Bay, Florida
Posts: 1,330
Liked 138 Times on 109 Posts

All other things equal, 148 will give you a much more fermentable wort than will 155. Same principal between 150 and 153, lesser extent. If you want a bit more sweetness/mouthfeel, as in a stout or a porter, you may want to increase to around 153. If you're looking for a dry, fully attenuated beer, stay with a lower temp of 148-149.

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Old 05-07-2010, 08:17 PM   #3
Oct 2009
Berkeley, CA
Posts: 12
Liked 2 Times on 1 Posts

The temperature of the mash controls the actions of the starch converting enzymes. There are temperature ranges of optimal activity.

Here's one link to help explain.

Effect of varying mash temperatures

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