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Old 10-23-2007, 12:25 AM   #1
Kayos's Avatar
Dec 2006
Santa Clarita, SoCal
Posts: 1,364
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I am trying to find an article/post or info about what the mash temps and times do for us n00b AG'ers. I have always (twice ) mashed at 154 for 60 mins. I batch sparge btw.

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Old 10-23-2007, 12:45 AM   #2
Yuri_Rage's Avatar
Jul 2006
Posts: 14,290
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You're right in the heart of the envelope. Mashing lower will give you less body and more fermentables, mashing higher will give you fuller body with more residual sugars.
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Old 10-23-2007, 12:51 AM   #3
Lil' Sparky
Cowboys EAC
Lil' Sparky's Avatar
Feb 2006
Honolulu, HI
Posts: 3,959
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JP's howtobrew, ch. 14 is a good read. This section talks about the sacc rest.
Originally Posted by duffman2 View Post
I dub this beer the Double Slutty Triple Nutty Bodacious Booty Brunette!

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Old 10-23-2007, 06:58 AM   #4
For the love of beer!
Orfy's Avatar
Sep 2005
Cheshire, England
Posts: 11,732
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Your figures are good.

You can go down to 45 minutes or increase if you need to.

Mashing high will increase non fermentables and give a maltier fuller bodied brew.
Mashing low will increase fermentables and give a dry lighter brew.

Keep in mind that modern malts don't need the multistage rests that older malts needed.
Have a beer on me.

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