Mash temps

[BillBaxter]

Hello all,

I know the ruled thumb about mash temps is lower for longer yields a higher fermentable, thinner bodied wort while a high temp for shorter yields a more dextrinous, fuller bodied wort. My question is: what has your experience been with these varied temps? Have you found there to be a big difference between temperatures? I'm brewing an English Pale Ale that I want to have a bit more body.

Thanks!

 

[tootal]

If you're doing a single infusion mash, which is all you need for pale ale, just dough in between 153 to 156 or as close as you can get and mash for an hour. The size of the grist after milling makes a difference in mash times so just to be safe I'd mash for the hour. If you have good control of temp then I'd go for the higher number. Happy brew day! We keg Imperial Stout tomorrow. I'll hoist a warm flat one in your honor!