PittsburghBrewer
Active Member
- Joined
- Aug 10, 2016
- Messages
- 30
- Reaction score
- 1
I'm planning a British bitter for my first AG batch, and I'm trying to decide on the mash temperature. In a article in BYO on ordinary bitter, Jamil wrote:
In the recipe that comes with the article, Jamil recommends 152. A post on the Northern Brewer Blog suggests 154, and another blog recommends 156 (as well as a thick mash).
Based on this, I would like to know:
The lower the starting gravity of your bitter, the higher your mash temperature should be.... A mash temperature around 152154 °F (6768 °C) creates wort with the proper balance between long chain, non-fermentable sugars and simpler fermentable sugars.
In the recipe that comes with the article, Jamil recommends 152. A post on the Northern Brewer Blog suggests 154, and another blog recommends 156 (as well as a thick mash).
Based on this, I would like to know:
- At what temperature do you mash your ordinary bitters?
- Would you mash an ESB at a different temperature than an ordinary bitter (in line with Jamil's suggestion to increase temperature as OG decreases)?