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Old 12-16-2007, 05:33 PM   #1
Sep 2007
Wilson Oklahoma
Posts: 31

Whats the difference between "Single Infusion, Medium Body mash" & "Single Infusion, Full Body, Batch Sparge" reading my beersmith program they seem the same.

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Old 12-16-2007, 05:34 PM   #2
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Bobby_M's Avatar
Aug 2006
Whitehouse Station, NJ
Posts: 23,379
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About 3 degrees F.

edit.. I see you're new here so I won't bust your chops. A full body mash just means the mash temp is a little higher which will leave more residual sugar after the ferment. I'd recommend staying away from full body mash temps for now because you don't want to cut it so close if your thermometer is way off. Go for a low 150's mash temp, anywhere between 150 and 153.
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Old 12-16-2007, 05:36 PM   #3
eriktlupus's Avatar
Jan 2007
Cereal City, USA
Posts: 2,618
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it changes how fermentable the wort will be
primary1 :UTOPIA BABY(still searching for it)
secondary:middling bastard ipa
kegged:simcoe blonde, crystal pale ale, yellow jacket golden ale, lemon shandy blonde

join michigan mashers here

extraction calculator
grains in pounds(G) X 36(average points per gallon of grains) / batch size in gallons(g) = maximum efficiency(ME)
OG / ME = brewhouse efficiency

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