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Old 08-16-2012, 03:26 PM   #1
ninkasi2012
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Jul 2012
toronto, ontario
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I'm making the following beer:
57% abbey malt
6% chocolate
6% cara 40
6% cara 80
20% smoked
5% flaked barley
hop is EK Goldings.

What temperature should I mash at if I want at least a medium bodied beer?

I've been playing around with mash temperature and had some hit n misses. I know i'm aiming for higher - so does that mean 155F-158F?

Other than beersmith is there another program that would recommend an appropriate mash temperature? I'd like to mash for an hour.

Thanks in advance!!

 
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Old 08-16-2012, 03:29 PM   #2
tre9er
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If you want medium body, I'd shoot for 154. Any lower and you're approaching dry, any higher and you're approaching heavy.

Now, if your MLT can't hold temps very well and will lose 2* over an hour, I'd start at 155.
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Old 08-16-2012, 03:30 PM   #3
inhousebrew
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I'd say 154 is in the medium bodied range and would be a suitable hour long mash. 155-158 is more on the higher end of the spectrum for me. Especially with 12% cara 40/80 and some flaked barley.
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Old 08-16-2012, 03:37 PM   #4
Brulosopher
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With that malt bill, you could probably mash at 149F and still get medium body... lots of character malts in that puppy!
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Old 08-16-2012, 03:38 PM   #5
ninkasi2012
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Jul 2012
toronto, ontario
Posts: 51


ok maybe i'll stick to 155. i lose 2F over the hour normally.

What about a wheat beer (never brewerd one before) consisting of 50% pale wheat, 25% german pils and 25% munich?

 
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Old 08-16-2012, 03:41 PM   #6
ninkasi2012
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Jul 2012
toronto, ontario
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brulosopher - 149F - really? hmmmm. maybe i would need to lower it. are you suggesting that because of the cara malts and flaked barley?

 
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Old 08-16-2012, 03:59 PM   #7
tre9er
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Quote:
Originally Posted by ninkasi2012 View Post
brulosopher - 149F - really? hmmmm. maybe i would need to lower it. are you suggesting that because of the cara malts and flaked barley?
Yes. There are a lot of unfermentables in that grain bill, leaving more body. How much are you looking for? What is the style?
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

 
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Old 08-16-2012, 04:00 PM   #8
tre9er
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Quote:
Originally Posted by ninkasi2012 View Post
ok maybe i'll stick to 155. i lose 2F over the hour normally.

What about a wheat beer (never brewerd one before) consisting of 50% pale wheat, 25% german pils and 25% munich?
I mash them to be fairly dry, 152 probably.
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

 
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Old 08-16-2012, 04:15 PM   #9
ninkasi2012
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Jul 2012
toronto, ontario
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tre9er - thanks!

i'm kinda aiming for a smoked/chocolate porter..i guess perhaps with heavier body than a porter.

 
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Old 08-16-2012, 04:17 PM   #10
tre9er
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Quote:
Originally Posted by ninkasi2012 View Post
tre9er - thanks!

i'm kinda aiming for a smoked/chocolate porter..i guess perhaps with heavier body than a porter.
Then I would stick with 154ish.
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Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

 
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