I brewed a pretty simple pale ale, all-grain. I think I mashed low, because afterward I discovered that my digital thermometer was off. A lot. It was reading 154, but I think it was really 148ish. I am not sure if time will heal this. What do you all think?
My beer smells like chardonnay
- Thread starter khursh
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Mashing at 148 will give you a dry, crisp pale ale. Nothing wrong with that! Finish it and see how it turns out.
beerkrump
Well-Known Member
Another side effect of mashing low is your hop utilization will be higher.
Really? Why is that? I never heard that before.
PT Ray
Well-Known Member
- Joined
- Aug 26, 2005
- Messages
- 1,386
- Reaction score
- 15
I think you mean it'll change the balance a little.
After carbonation, it is really nice. The CO2 added body, if that makes any sense. It is dry, but still very aromatic. Amarillo hops are my new favorite. I only used 3 ounces total, but it really comes through. Thanks everyone for the comments!
beerkrump
Well-Known Member
Sorry. I can't find the documentation...
I think it might have been something by Shellhammer. IIRC, the difference is slight, but compounded by the lack of unfermented sugars in the final product.
Oh well, I probably should have just said the bitterness would be higher.
I think it might have been something by Shellhammer. IIRC, the difference is slight, but compounded by the lack of unfermented sugars in the final product.
Oh well, I probably should have just said the bitterness would be higher.
Similar threads
