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Old 03-04-2011, 06:02 PM   #1
kb2kir
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Sep 2008
Norwich, NY
Posts: 63


Hi Folks,
I moved to all-grain and have had 5 batches turn out ok.
I am happy about that. However, I have a question.
I use a SMASH recipe. 10 lbs 2 row, hops and yeast.
I shoot for the lower end of the temperature range IE 150 degrees.
I read that this will result in a lower alcohol content.
All my AG beer comes out very grainy tasting and has quite a kick to it.
Is there any thing I can do to mellow this stuff out a bit ?
(Lowering the alcohol content and getting the flavor to be a little less grainy)
Joe



 
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Old 03-04-2011, 06:05 PM   #2
BendBrewer
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Jan 2010
Bend, Oregon
Posts: 3,126
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Actually, lower temps create more fermentable which means more alcohol at the end.

Lower alcohol content? Use less grains.

Less 'grainy'? Use some specialty grains which will add more complexity and flavors like caramel.



 
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Old 03-04-2011, 06:25 PM   #3
devilishprune
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Mar 2010
Posts: 1,240
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BendBrewer hit the nail on the head. If you want a lower ABV, then try mashing higher. This may also reduce the grainy flavor, but you should try out some different recipes and see if that helps you out.

Also, if you start with a lower OG then you can have lower alcohol content.

Just out of curiosity, what have your final gravities been like?

 
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Old 03-04-2011, 07:03 PM   #4
kb2kir
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Sep 2008
Norwich, NY
Posts: 63

Thanks for the insight. I don't know where I got the idea that lower temps equal less alcohol ...... Old age maybe ???
While I took SG readings I do not recall the numbers.
I finished off a keg last night, so maybe I'll try a batch this weekend up at the top of the temp range, and write down the numbers so if this does not solve the problem, I will have adequate info for those trying to help.
Thanks Again.

 
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Old 03-04-2011, 07:58 PM   #5
JollyToper
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Jan 2009
Scottsdale, AZ
Posts: 73

Quote:
Originally Posted by kb2kir
Thanks for the insight. I don't know where I got the idea that lower temps equal less alcohol .
Maybe you were thinking of fermentation temperature which other things being equal will cause better attenuation and thus more alcohol when warmer. Taken too far it can give hot fusel alcohol flavors.

 
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Old 03-04-2011, 08:01 PM   #6
aggiejay06
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Sep 2009
Cary, NC
Posts: 209
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Yeah rule of thumb is:

Lower temp (150): higher alcohol, less body
Higher temp (158): lower (not low just lower) alcohol, more body

And you could always go for 154 and split the difference.

 
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Old 03-04-2011, 08:06 PM   #7
maida7
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Nov 2009
Asheville, NC
Posts: 2,827
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But really don't get hung up on making wort. The real magic is in the fermentation. If your having problems with your beer it's rarely the wort. It's more then likely the fermentation. Until you lock down your fermentation process, improvements in your wort production mean very little.

 
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Old 03-04-2011, 08:28 PM   #8
Bensiff
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Mar 2008
, Washington, the state
Posts: 4,848
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Yup, cool down the fermenter and you will cool down the alcohol...with 10 lbs of grain the alcohol note should be pretty subdued.

 
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Old 03-04-2011, 08:43 PM   #9
coypoo
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Jun 2010
Cary, NC
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Why dont you just drop the grains down to like 9 lbs? Add like 0.25-0.5 lbs C20L to get a little sweetness and color. Any reason to only making SMaSH beers?
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http://rowdyreptilebrewing.blogspot.com/

 
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Old 03-04-2011, 10:11 PM   #10
electric_beer
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Apr 2009
Los Angeles, CA, Los Angeles, CA
Posts: 453
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I like the idea of smashs, but honestly I find them 1 dimensional. Like others have said perhaps lower your final grainbill to 9lbs TOTAL and add a 6-8oz of light crystal to help make a tastier beer.

Maybe something like:
8lbs 10oz 2Row (or Pilsner because I'm partial)
6oz Carapils

Mash @ 154 and hop it the way you like. Also be weary of fermentation temps, it will greatly effect taste.



 
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