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Old 09-10-2011, 07:28 PM   #1
countrygent73
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Sep 2010
Waterbury, VT, Vermont
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Hey fellas,

Im brewing a pumpkin ale for thanksgiving. I used some new software to calculate my mash temp. long story short i ended up doughing in in the mid 140's, and it took me about 15 mins to get me up to 152 where i want to be. I have always hit my temps in the past; what can i expect in terms of effects (if any) on the SG from the 15 mins of being under temp?



 
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Old 09-10-2011, 07:37 PM   #2
Yooper
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Jun 2006
UP of Michigan, Winter Texan
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Quote:
Originally Posted by countrygent73 View Post
Hey fellas,

Im brewing a pumpkin ale for thanksgiving. I used some new software to calculate my mash temp. long story short i ended up doughing in in the mid 140's, and it took me about 15 mins to get me up to 152 where i want to be. I have always hit my temps in the past; what can i expect in terms of effects (if any) on the SG from the 15 mins of being under temp?
Not much- conversion will still happen in the mid 140s (favoring beta amylase), but it happens very slowly so not too much conversion happens in 15 minutes in the 140s. I think you won't notice a difference, but it's possible that FG might be .002 or so lower than planned.
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Old 09-10-2011, 07:47 PM   #3
samc
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Aug 2008
Portland OR
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I've recently started mashing in @ 95-100F for PH check and adjustment. Agree 100% with Yooper, you won't notice anything. The only obvious change I see is that I get more break material from my boil.

 
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