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Old 10-23-2007, 12:25 AM   #1
Kayos
 
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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
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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
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JP's howtobrew, ch. 14 is a good read. This section talks about the sacc rest.

http://www.howtobrew.com/section3/chapter14-5.html
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Old 10-23-2007, 06:58 AM   #4
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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.
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