mash temps..

[DagoBrewer]

Looking for help on different mash temp please.. im not quite sure what the difference in mashing at temps between 150 to 158 is, any help would be great! Thanks!

 

[SilverZero]

In general, lower temps will give you better fermentability, higher temps will be better for body because more starches will be left undigested by the enyzymes. There's a lot of chemistry involved in this, mainly the idea that beta-amylase quickly drops off in activity above 149F (other enzymes are still active). See here.

But really, there's no single mash temperature that works, it depends on the style. For me, doing IPAs and pale ales I mash at 150-ish, give or take 2 degrees depending on what I'm after. A bigger factor in getting efficient mashes is pH, though to be honest I've never tested or worried about mine.

 

[DagoBrewer]

Thanks silverzero! i never put much thought into it, just always go for 153-156 for some reason. my favorites are ipa and pale as well so this is helpful info! thanks again!

 

[BrewinHooligan]

Conventional wisdom has always been M.A.L.T. (more alcohol, lower temp) for your mashing but I just came across a post from Denny referencing someone from White Labs (I think, could have been WYEAST though) that did a test with mash temps ranging from 146-160 finding that 153 produced the most fermentable wort.