batch sparging question from Beer Smith

[msa8967]

A really great guy (Android ) on this forum shared a simple all-grain recipe with me for a blonde ale that involves doing a batch sparge. I noticed in beer smith that there are three differrent single infusion batch sparge options in the mash. What I would like to know is which type of infusion will result in the fullest taste and perhaps the lowest ABV%. I am thinking it would be the full body body, single infusion option but I wanted to ask in order to be sure prior to brewing this again. I really enjoy this recipe for my house ale and want to keg it again but try to lower the ABV% so I can drink it more often.

Full body versus Medium Body versus Light body all with single infusion mash profiles are the options.

Any suggestions/comments will be appreciated. I am also wondering if trying to do some first wort hopping might give more taste depth to the beer.

4 gallon size recipe for Android Ale

8 lbs Pale 2-Row
0.5 lb Crystal 20L
1 oz Williamette (60 min)
0.5 oz Cascade (15 min)
0.5 oz Cascade (5 min)
Wyeast American Ale 1056

32.8 IBU and 1.052 OG


Thanks,

Mick

 

[enid]

I believe the only difference between them are the mash temps. The higher you mash, the more dextrins/unfermetables in your wort. This will give you a higher FG. The higher the gravity leaves you with more residual sugar and a fuller body.

You dont want a high FG on a blonde, I would mash around 152.

 

[Pappers_]

Hi Mick. The difference between those options is going to be the mash temperature. Fuller body is 154 or 156 in Beersmith, medium body 152 and light body is 150 or 149, if I'm remembering right. In any case, the higher the mash temperature, the more nonfermentables you will get, giving you fuller body. When i want a very light and crisp beer, I mash at 148, when I'm brewing a cream stout or big red ale, I mash at 154. A basic pale ale I mash at 152.

For your recipe, I'd go with the 'medium body' option in Beersmith and/or mash at 152.

 

[msa8967]

Great!!!

I will try mashing at 152 F. Should I go for 60, 75 or 90 minutes?

Thanks for the quick replies.

 

[user 21663]

Techincally, you mash as long as you need for full conversion ( i.e. iodine test ). Usually 60 minutes covers it. What water to grain ratio are you using?

 

[msa8967]

I am using 5.60 gallons for 8.5 lbs of grain or about 2.6 quarts of water per lb of grain. This all comes from how beersmith tells me to prep everything. I usually avg 70-75% efficiency with my equipment.