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Old 08-16-2012, 04:21 PM   #11
Brulosopher
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Quote:
Originally Posted by ninkasi2012
brulosopher - 149F - really? hmmmm. maybe i would need to lower it. are you suggesting that because of the cara malts and flaked barley?
I was being extreme for effect Still, I'd probably mash no warmer than 154F, probably closer to 152 given the character malts (yes, cara and flaked barley)... you don't want syrup.


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Old 08-16-2012, 04:22 PM   #12
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And I just realized you have 20% smoked malt... whew! I'd back off of that a bit, down to 10% or less. Just a preference thing


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Old 08-16-2012, 06:30 PM   #13
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Quote:
Originally Posted by Brulosopher View Post
And I just realized you have 20% smoked malt... whew! I'd back off of that a bit, down to 10% or less. Just a preference thing
I agree, that's quite a bit of smoked malt.

To answer your question, I'd say 153F-154F just like tre9er said.
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Old 08-16-2012, 06:58 PM   #14
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Ok thanks guys I'll stick to 153. And I'll tame the smoked malt....though I love smoked malt
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Old 08-16-2012, 10:49 PM   #15
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20% Breiss smoked malt is definitely not too much for a rauchbier. I recently brewed a german lager using 20% Breiss smoked and it came out perfect. Depending on the environment, it sometimes seemed subtle, other times bold. Compared very closely to Schlenkerla, which was exactly my goal.
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Old 08-17-2012, 12:00 AM   #16
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Stick between 152-154 degrees. With that malt bill that should give you a nice medium to high medium body.


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