1.049 mash temp for an imperial Porter

[linusstick]

I'm going to be brewing an imperial Porter tomorrow with an OG of 1.090 and FG of 1.024. The book I got this recipe from calls for a mash temp of 149 for 60 min. When I choose a mash profile in Beersmith (maybe I should've posted this in the software forum?), 149 temp is a light bodied beer (I am a BIAB brewer and that is the temp it defaults for light bodied beers). Should I ignore the profile and mash at that temp any way. Im still a little fuzzy on mashing temperatures. Thanks!

 

[SanPancho]

Alcohol provides body. 24 points of residual sugars provide body. Itll probly be fine.

 

[Omahawk]

149F mash will provide a drier finish and more attenuation than a higher mash temp would. However, that's just one variable. Yeast selection and malt bill affect the "body" of the beer. A less attenuative yeast and a higher percentage of crystal malts will still provide plenty of body with a lower mash temp of 149. I mash around that temp nearly every batch, but let recipe dictate the "body" I'm going for.

What's your recipe?

And as SanPancho points out, an FG of 1.024 is still pretty good amount of residual sugar. 1.09 to 1.024 is only 73% attenuation. Not too shabby.