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Old 09-01-2013, 10:02 AM   #1
Aug 2012
Posts: 291
Liked 9 Times on 7 Posts

I brewed a caramel amber ale the other day and my mash temp was suposed to be 152 for 60 mins and I hit 148..... I decided to let her go for 75 mins instead...

My beersmith sais that 152 for 60 mins calls for a medium body and that 148 for 75 mins calls for a light body...

What will my beer taste like because of the lower mash temp ? Will I see a difference ?

What am I expecting ? I did a single infusion no mash out technique

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Old 09-01-2013, 11:11 AM   #2
prandlesc's Avatar
Nov 2012
Near Boston, Massachusetts
Posts: 420
Liked 51 Times on 41 Posts

Lower mash temps provide more fermentable sugars which will result in a drier beer and likely a different mouthfeel. Here's a link to something that will help you understand the mash -
On Tap: Off-Wit - a witbier with a little color; Heady Topper clone (oh, so close); Pumpkin Saison; Vienna Lager; Irish Stout; Imperial Oktoberfest.
In Fermenters:
In Kegs: Black Water (Russian Imperial Stout)
In The Barrel: [I] Russian Imperial Stout[/B]
Next Brews: Maple Pecan Nut Brown Ale

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