Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Poll: What's your personal hottest mash temperature? Results?
View Poll Results: What's your personal hottest mash saccrification temperature?
151*F 0 0%
152*F 0 0%
153*F 1 2.38%
154*F 7 16.67%
155*F 3 7.14%
156*F 3 7.14%
157*F 2 4.76%
158*F 13 30.95%
159*F 2 4.76%
160*F+ 11 26.19%
Voters: 42. You may not vote on this poll

Reply
 
Thread Tools
Old 04-21-2013, 11:11 PM   #1
bigbeergeek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Visalia, CA
Posts: 4,080
Liked 118 Times on 97 Posts
Likes Given: 79

Default Poll: What's your personal hottest mash temperature? Results?

I recently brewed a oatmeal stout and mashed at 159. OG: 1.055, FG: 1.020. Yeast was WLP002. The beer is still carbonating in the keg so results aren't in yet. What's you hottest mash temperature? What was the resulting beer like?


__________________
"Good people drink good beer." -HST
bigbeergeek is offline
 
Reply With Quote
Old 04-21-2013, 11:26 PM   #2
wailingguitar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Florence, Alabama
Posts: 1,656
Liked 114 Times on 96 Posts
Likes Given: 538

Default

I have hit 160 myself and have seen as high as 162 in a commercial environment, although that was not encouraged! We were triple batching into a ferm so the results of the 162 mashes are difficult to attest to (you might have temps of 148, 155 and 162 for instance). The 160s I have personally done have been about the same as 158, which is my personal target for most beers. I like my beers to be malty for the most part, but I will often mash that high with non malt forward beers as well and use a little less malt (similar profile, slightly more sessionable)


__________________
"Why did you.... what was the point of... how drunk were you when you decided this was a good idea?" - DMartin
wailingguitar is offline
 
Reply With Quote
Old 04-22-2013, 10:29 AM   #3
Calichusetts
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Plymouth, MA
Posts: 2,760
Liked 423 Times on 248 Posts
Likes Given: 983

Default

I've done about 5 beers in a row at 158-160. Looking for something super sweet.
Calichusetts is offline
 
Reply With Quote
Old 04-22-2013, 11:25 AM   #4
Andrikos
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Near Stuttgart, HBT FFL Nome de Guerre: Hopfen Bieropoulos
Posts: 401
Liked 45 Times on 36 Posts
Likes Given: 80

Default

Quote:
Originally Posted by Calichusetts View Post
I've done about 5 beers in a row at 158-160. Looking for something super sweet.
High saccharification temp does not necessarily mean more sweetness.

For instance, Lagunitas IPA is mashed at 160F and it's not too sweet.

By mashing high, you leave long chain sugars in the wort that are not metabolized by yeast and they contribute to the body/mouthfeel of beer but not necessarily sweetness.

My personal "high" is 158F (with a digital/calibrated thermometer) and the beer finished at 1.014 (from 1.081).
__________________
BIAB in Germany using 2 28 liter Einkochautomat
Bottled: English Barleywine, RIS, Roggenbier, DE IPA
Fermenting: 33l Rodenbach Grand cru clone, 24l Berliner Weiße, 21l Cherry Sour Wheat, 25l Berliner Weiße, 24l Saison
Up Next: BrettIPA
Andrikos is offline
 
Reply With Quote
Old 04-22-2013, 02:07 PM   #5
Calichusetts
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Plymouth, MA
Posts: 2,760
Liked 423 Times on 248 Posts
Likes Given: 983

Default

Quote:
Originally Posted by Andrikos View Post
High saccharification temp does not necessarily mean more sweetness.

For instance, Lagunitas IPA is mashed at 160F and it's not too sweet.

By mashing high, you leave long chain sugars in the wort that are not metabolized by yeast and they contribute to the body/mouthfeel of beer but not necessarily sweetness.

My personal "high" is 158F (with a digital/calibrated thermometer) and the beer finished at 1.014 (from 1.081).
Agreed...should have clarified...I was looking for the opposite of a thin/dry beer so I just went to the other extreme...full and sweet (caramel malts, etc)
Calichusetts is offline
 
Reply With Quote
Old 04-22-2013, 05:32 PM   #6
bigbeergeek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Visalia, CA
Posts: 4,080
Liked 118 Times on 97 Posts
Likes Given: 79

Default

...I was surprised by how not sweet my outmeal stout turned out. Mashed at 159, FG of 1.020, but it's not all that sweet. Rich, velvety texture seems to be coming through as it carbonates, but not a worty/underattenuated sweetness.
__________________
"Good people drink good beer." -HST
bigbeergeek is offline
 
Reply With Quote
Old 04-22-2013, 05:53 PM   #7
osagedr
Recovering from Sobriety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
osagedr's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Winnipeg, Manitoba
Posts: 2,507
Liked 103 Times on 87 Posts
Likes Given: 27

Default

Done several step mashes where the last temperature rest (before mashout) was 160.
__________________
2012 Canadian Brewer of the Year
2013 Canadian Brewer of the Year

@evilgoatbrewing
osagedr is offline
 
Reply With Quote
Old 04-22-2013, 08:37 PM   #8
Turner5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Fort Collins, Colorado
Posts: 71
Liked 5 Times on 2 Posts
Likes Given: 3

Default

I did a brett saison and mashed at 160. I was trying to leave some sugar for the brett and it worked out well.
Turner5 is offline
 
Reply With Quote
Old 04-22-2013, 08:41 PM   #9
Qhrumphf
Spirit of '69
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Qhrumphf's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Arlington, VA
Posts: 9,480
Liked 2348 Times on 1672 Posts
Likes Given: 1011

Default

I do 158 every once in a while (usually on session beers to keep the body up). I've done 160 once. I've never gone higher (unless we're including mashout)
__________________
Fermenting: Gose, Lichtenhainer
Souring/Funkifying: Brett C Old Ale, Lamebic, Flanders Red, Flanders Pale Ale, Oud Bruin, Session Kriek
Bottled: Imperial IPA, APA, American Amber, Scottish 60/-, Robust Porter, Strong Mild
Casked: Scottish 80/-
Bottle Cellar: Brett B Tripel, Brett C English Barleywine, Lamebic, Quadrupel, Tripel, Brett C Bitter, Wild Cider, Bourbon Barrel Sour Stout, Wee Heavy
Qhrumphf is offline
wailingguitar Likes This 
Reply With Quote
Old 04-22-2013, 08:52 PM   #10
dryboroughbrewing
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Philadelphia, PA
Posts: 724
Liked 129 Times on 97 Posts
Likes Given: 4

Default

I've done 158 a number of times, I make a goodly number of session beers though and find the higher temp mash makes for a fuller body.


dryboroughbrewing is online now
wailingguitar Likes This 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Poll: Fermentation chamber temperature probe placement vincemash Fermenters 82 07-01-2013 09:57 PM
Mash temperature and results planenut All Grain & Partial Mash Brewing 3 01-17-2011 09:13 PM
Poll Time! - Temperature Controller? dinokath Bottling/Kegging 11 10-15-2010 12:57 AM
Mash Tun: Round vs. Square. Poll! punk_rockin2001 All Grain & Partial Mash Brewing 29 12-31-2009 12:46 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS