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Old 12-01-2007, 03:10 PM   #1
mikeyc
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Sep 2007
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Can anyone help me with my mash temps? How do you determine what temp your water needs to be when you add it to the grains? I did a search but I cant find anything that is much help, so I thought Id just ask. Just incase this is needed for you guys' input here is the grain bill.

10.5# Two Row Pale
.5# Crystal 20
.5# Crystal 40
.5# Victory

Thanks alot!!!!!

 
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Old 12-01-2007, 03:12 PM   #2
Blender
 
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I use this one that is online. It works well.
http://www.rackers.org/calcs.shtml
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Old 12-01-2007, 04:13 PM   #3
malkore
 
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another option: download the evaluation version of promash. it won't expire but you can only save 1 recipe or something like that.
but is has mash temp and water volume calculators.
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Old 12-01-2007, 04:28 PM   #4
mikeyc
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Thanks for the info. I think I may have worded my question wrong. What I meant was what temp do I need to mash at? And how is this temp determined?

 
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Old 12-01-2007, 04:45 PM   #5
Kaiser
 
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here are some pointers:

http://www.homebrewtalk.com/wiki/ind..._infusion_mash
http://www.howtobrew.com/section3/chapter16-1.html

for what you seem to be going for, 154 *F seems to be the magic number that works for most brewers.

Kai

 
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Old 12-01-2007, 05:05 PM   #6
SenorWanderer
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in a nut shell, the temperature determines the proportion of different enzymes that are active in converting starches to sugars. lower temps will convert more starch to maltose (fermentable), while higher temps will convert more starch to dextrins (not fermentable). therefore, a low mash temp, say 144-150, will make a higher alcohol, dryer beer, and a higher mash temp of 152-158 will make a sweeter, more full bodied beer.

 
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Old 12-02-2007, 01:23 PM   #7
Ruddles
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It seems you are looking for a ball-park figure. To mash at about 66 C (151F), I find I have to have the (strike) water at about 81 C (178F). Of course, this depends on the temperature and material of your mashing container, the temperature and quantity of the grain, room temperature, how long you take to add and stir the grain. I use a plastic container for mashing (not preheated) and the grains (~14 lbs) are a normal room temperature.

 
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