I was just having a discussion with a friend of mine and the topic came up over mashing at higher altitudes. Must we be concerned about adjusting our mash temps for the altitude that we are mashing. we are 5400 feet above sea level and water boils at 203 here When mashing should we adjust our temps down for conversion or doesn't this matter?
A question of altitude
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Suthrncomfrt1884
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It shouldn't matter.
It doesn't matter. Temperature changes in the mash allow you to adjust the rate of the alpha and beta amylases. This wouldn't be affected by the pressure difference due to your elevation.
That said you may find that your process may require tweaking mash temps to produce exactly what you want. 152 for a recipe you find may not translate perfectly to 152 on your system. Experiment and find out what you like!
That said you may find that your process may require tweaking mash temps to produce exactly what you want. 152 for a recipe you find may not translate perfectly to 152 on your system. Experiment and find out what you like!
It shouldn't matter. It's all relative.
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