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Old 08-14-2012, 10:22 PM   #1
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Default Chart of mash temps and water/grain mash ratio by style

I'm looking for a some sort of 'chart' that lists styles of beer and recommended mash temps based on the style... and also recommended grain/water mash ratios based on style.

Does something like that exist?


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Old 08-14-2012, 10:39 PM   #2
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Not sure why.

You should always follow around 1.5 ish qt per lb, you want your main mash run off be the majority of your wort and use your sparge to top off (your system also limits your ability on what and how much to use). Your mash temp can be found by the BJCP under the mouth feel section.


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Old 08-14-2012, 10:46 PM   #3
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Not necessarily true. You can alter the mash thickness if you want a dryer style beer (ratio 1.5 or greater) or a maltier beer (ratio of 1.25 or less)
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Old 08-14-2012, 11:02 PM   #4
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Usually the mash temp is determined by how much body a brew has. A full body brew will mash at a higher temperature than a light body brew. Such as 156-158F for a full body, but 148-150F for a light body brew.

Water to grain ratio will play a part in your mash efficiency, and also be impacted by the size of your mash tun. I typically select a ratio that works for my mash tun, allowing me to sparge with a good amount.
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Old 08-14-2012, 11:41 PM   #5
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Quote:
Originally Posted by kellzey View Post
Not necessarily true. You can alter the mash thickness if you want a dryer style beer (ratio 1.5 or greater) or a maltier beer (ratio of 1.25 or less)
I have never heard of that... Where is the resource you received that information from?

Mash thickness is really determined by the volume of your mash tun and your grain bill.
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Old 08-15-2012, 12:07 AM   #6
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Check out this mash math # of pounds of grain multiplied by 1.1 to 1.3 then divided by 4 then add around 1 to 1 1/2 gl depending on your dead space under false bottom example 14lb times 1.2 = 16.8 divide by 4 = 4.2 gl add 1.5 gl= 5.7 gl works every time thanks morebeer.com
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Old 08-15-2012, 12:15 AM   #7
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http://www.howtobrew.com/section3/chapter14-6.html

http://byo.com/stories/techniques/ar...mash-thickness

http://braukaiser.com/wiki/index.php...fusion_mashing

http://www.homebrewersassociation.or...?topic=11027.0
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Old 08-15-2012, 12:27 AM   #8
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^^^Cool, learn something new everyday.

Well it states that a thinner mash creates a more fermentable wort. So if the style is a dryer lighter mouth feel then you would mash on the cooler side and as the info your provided states, mash thinner.
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Old 08-15-2012, 02:47 AM   #9
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Ya mash temp really is how I get thicker or thinner beer I like 148 for dry n 156 for thick malty beers cheers n brew on


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