asterix404
Well-Known Member
Okay, so this is obviously a fairly broad subjected question and from the reading material quite long and lengthy, but what I am looking for basically what temperature does to the mash and what temps I should try to hit for particular styles.
Typically I hit about 150 for my mash and keep it constant to about 149 for about 90min for my typical mash schedule. This is for all styles, all the time. Sometimes I hit 152, but then I cool it down a bit to 150.
I am reading designing great brews, and I see mash ranges from 147-160, does 147 produce less dextrinous beer then say, 150? Does 2 degrees make a ton of difference between say, 150 and 152, or 154 and 156? If I wanted a sweeter beer, I should most likely mash at higher temperatures, is there a temperature which really is just too much and how sweet are we talking? He tells us that Scottish Ales were mashed about 155, so if I mash, say an IPA should I expect that same intense sweetness from the finished beer?
This is one aspect which I have a hard time finding information about beyond the phrases:
"Keep the mash at 150" (This I believe was the recommendation from Palmer) and "The higher the mash temp, the more dextrinous the wort will be".
Thank you all.
Typically I hit about 150 for my mash and keep it constant to about 149 for about 90min for my typical mash schedule. This is for all styles, all the time. Sometimes I hit 152, but then I cool it down a bit to 150.
I am reading designing great brews, and I see mash ranges from 147-160, does 147 produce less dextrinous beer then say, 150? Does 2 degrees make a ton of difference between say, 150 and 152, or 154 and 156? If I wanted a sweeter beer, I should most likely mash at higher temperatures, is there a temperature which really is just too much and how sweet are we talking? He tells us that Scottish Ales were mashed about 155, so if I mash, say an IPA should I expect that same intense sweetness from the finished beer?
This is one aspect which I have a hard time finding information about beyond the phrases:
"Keep the mash at 150" (This I believe was the recommendation from Palmer) and "The higher the mash temp, the more dextrinous the wort will be".
Thank you all.