Mashed at 156??? not 153 | HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

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Mashed at 156??? not 153

Discussion in 'Beginners Beer Brewing Forum' started by BeerArchitect54, Jul 20, 2009.

 

  1. #1
    BeerArchitect54

    Well-Known Member

    Posted Jul 20, 2009
    I brewed a batch of IPA today... Was supposed to Mash @ 153 for 60 min but turned out it was 156... Is this an issue???? Other than that brew day was awesome and was a lot better than the Nut Brown two weeks ago!!!!
     
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  2. #2
    Brewsmith

    Home brewing moogerfooger

    Posted Jul 20, 2009
    It might just have a little more body and be not quite as fermentable, but other than that it's fine. Three degrees won't change it by a huge amount.
     
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  3. #3
    JAG410

    Active Member

    Posted Jul 20, 2009
    No issue at all. It's supposedly over 170 degrees when the tannins will be extracted from the grain. 153 to 156 you probably won't tell a difference.
     
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  4. #4
    Scut_Monkey

    Well-Known Member

    Posted Jul 20, 2009
    I agree with both previous statements. Typically the higher your mash temp the higher the level of unfermentables and subsequently the more the mouthfeel. Like was said should not make a huge difference.
     
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  5. #5
    mageerc

    Member

    Posted Jul 20, 2009
    Thermometers can vary that much in accuracy... I think your fears are unfounded...
     
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