HBT 2015 Big Giveaway - This is it - Final Weekend to Enter!

Huge Supporting Membership Discounts - 20% Off - Final Weekend!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > High mash temp for IIPA.
Reply
 
Thread Tools
Old 02-19-2012, 12:03 AM   #1
Jtd6628
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Durham, NC
Posts: 267
Likes Given: 1

Default High mash temp for IIPA.

Today I mashed the tits up recipe at a temp of 160 for 90 min not on purpose of course I just didn't pay close enough attention to my strike temp before I put it in. After 90 min the temp had dropped to 152.5. I was aiming to mash at 153 but I feel like I mashed closer to 160 more of the time. My OG was 1.078 while my recipe called for an OG of 1.082. According to iBrewmaster I should reach a FG of 1.020 with two packs of Safale 05. The tits up IIPA did not specify his FG. Should I be expecting a lower FG? What does mashing a IIPA at such a high temp do to it, what can I expect the effect on the out come to be?
Jtd6628 is offline
 
Reply With Quote
Old 02-19-2012, 12:12 AM   #2
periwinkle1239
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: St. Louis, Missouri
Posts: 357
Liked 5 Times on 5 Posts
Likes Given: 2

Default

No I wouldn't expect a lower FG, since you mashed a bit high, you probably have less fermentables, thus it will probably be a higher FG then expected. Rule of thumb stuff: Higher temps = less fermentables, higher FG, maltier beer. Lower temps = more fermentables, lower FG, drier beer. This of course is assuming your yeast pitching rate is ok.

But I bet it will still be a mighty fine brew either way. Don't sweat it. I love IIPAs.
periwinkle1239 is offline
 
Reply With Quote
Old 02-19-2012, 03:21 AM   #3
raptorvan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Dearborn MI
Posts: 175
Liked 1 Times on 1 Posts

Default

Worse case is that your beer is a bit sweeter and a little more full bodied...and yes, less alcoholic. If hour were aiming for a dryer beer it wont happen. You can add some malformation or malt extract to make up for the gravity loss but the flavor profile will staythe same.
raptorvan is offline
 
Reply With Quote
Old 02-19-2012, 05:58 PM   #4
mabrungard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
mabrungard's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 3,164
Liked 276 Times on 232 Posts
Likes Given: 29

Default

A low mashing temperature and the addition of sugar are hallmarks of the IIPA style. This style strives for reduced body to improve drinkability while keeping an alcoholic kick, much like a Tripel does.

That beer may be more American Barleywine like than IIPA. Other than that, it should still be enjoyable.
__________________
Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water
https://www.facebook.com/pages/Brun-...?ref=bookmarks
mabrungard is offline
 
Reply With Quote
Old 02-19-2012, 06:02 PM   #5
Jtd6628
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Durham, NC
Posts: 267
Likes Given: 1

Default

Ok an american barleywine that makes a lot of scence I never thought about them as being IIPA with more body.
Jtd6628 is offline
 
Reply With Quote
Old 02-20-2012, 12:31 AM   #6
michael.berta
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Posts: 519
Liked 18 Times on 16 Posts
Likes Given: 4

Default

You will be fine. Lagunitas IPA is mashed at 160. It won't cause a beer to taste sweet. Sweetness in beer is caused by fermentable sugars that do not ferment. Unfermentable sugars created via high mash temp do not taste sweet.
michael.berta is offline
 
Reply With Quote
Old 02-20-2012, 12:33 AM   #7
Beerbuck
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Montreal
Posts: 171
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Everything is fine... youll get awesome result. presently drink one and soooo good I won a gold medal too with what you did . Enjoy!
Beerbuck is offline
 
Reply With Quote
Old 02-20-2012, 12:53 AM   #8
Polboy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Chicago, IL
Posts: 916
Liked 35 Times on 28 Posts
Likes Given: 15

Default

i love full body bitter/sweet IPAs, looks like you just made one
Polboy is offline
 
Reply With Quote
Old 02-20-2012, 12:56 PM   #9
mabrungard
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
mabrungard's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Carmel, IN
Posts: 3,164
Liked 276 Times on 232 Posts
Likes Given: 29

Default

Quote:
Originally Posted by michael.berta View Post
You will be fine. Lagunitas IPA is mashed at 160. It won't cause a beer to taste sweet. Sweetness in beer is caused by fermentable sugars that do not ferment. Unfermentable sugars created via high mash temp do not taste sweet.
Lagunitas IPA is a middle gravity range IPA. Mashing at a high temp is a good idea in that case. Brewing an IIPA with that temperature schedule will not provide the same result. Fermentability needs to be very good in this style in order for the bittering and hops to have a chance of competing with the malt character.
__________________
Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water
https://www.facebook.com/pages/Brun-...?ref=bookmarks
mabrungard is offline
 
Reply With Quote
Old 02-26-2013, 03:29 AM   #10
hopstupid
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 329
Liked 24 Times on 12 Posts
Likes Given: 104

Default

l
hopstupid is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS