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Old 08-08-2008, 02:44 PM   #1
Nov 2007
Posts: 186

I'm doing a brown ale this weekend. It seems like it would be a nice beer for fall when I'm helping SWMBO winterize the garden. Low alcohol, not too hoppy, etc.

I haven't brewed one yet, so I was curious about how more experienced brewers would handle the mash, volume and temp-wise. My plan was an infusion mash with the sacch rest at 153 degrees. And since it's close to a pale ale in nature, I was thinking about a thicker mash, maybe at about 1.10 qts/lb. Does this sound about right?

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Old 08-08-2008, 02:50 PM   #2
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Dec 2007
"Detroitish" Michigan
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Take a look at my Brown ale recipe...I just mash (either PM or AG) it for 90 minutes at 155, with a norma 1.25/pound ratio...It's one of my most popular beers.

Why would you want to do a thicker mash?
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Old 08-08-2008, 11:36 PM   #3
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May 2006
Lapeer, Michigan
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I make brown ales all the time but I will do 1.33 per Qt. never had any problems and won a few comps with it.
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Old 08-09-2008, 03:10 AM   #4
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Sep 2007
Dexter, MI, Michigan
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I'm with Revy. I'd go for a higher mash temp for increased maltiness.


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Old 08-09-2008, 03:14 AM   #5
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Aug 2005
Torrance, CA
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Depends on the OG. If he's making a 1.048 beer, yeah, go with the higher temp, but if it's starting at 1.060 go with the 153.
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Old 08-09-2008, 03:39 AM   #6
Nov 2007
Posts: 186

I'm going for a 1.044 OG. It seems, as I said, like this is a close cousin of Pale Ales, which traditionally are mashed thick. Also, low gravity, low IBU's.

I might up the temp a little, but I'll let you guys know how it works out in any case. Thanks for the input.

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Old 08-09-2008, 06:34 AM   #7
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Sep 2005
Cheshire, England
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I'd go on the high side up toward 156F
Have a beer on me.

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Old 08-09-2008, 01:52 PM   #8
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Oct 2005
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A stiffer mash gives similar results to higher mash temperatures: more unfermentables.*

*Your malt profile may vary.
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