Mash temp and length at temp question - Home Brew Forums
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Old 11-06-2011, 04:23 PM   #1
MMBB
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Sep 2011
Washington, DC
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I am trying to put together a beer recipe and I want to retain some residual sweetness after fermentation is done. I have read that an increased mash temperature will yield more unfermentable sugars. I don't want a ton of sweetness so how high should I get the temperature and for how long? I am assuming a step mash would be best for this. This will be a porter btw.



 
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Old 11-06-2011, 04:25 PM   #2
hoppymonkey
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Dec 2009
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I'd shoot for 154-155 for that style.

 
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Old 11-06-2011, 05:13 PM   #3
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Sep 2011
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For the entire mash?

 
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