Hi, wondering if there is a way to calculate the effect (with any accuracy) of mash temp on FG? I have just been bumping the temp up or down a few degrees based on what attenuation I’m going for - with mixed results. Is there a better way than just guessing?
Calculating FG
- Thread starter brewNYC
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Braukaiser did a pretty cool set of experiments at the homebrew scale and compared to well regarded brewing literature here:
http://braukaiser.com/wiki/index.ph...ity_and_efficiency_in_single_infusion_mashing
My take on the data and the discussion / comparison to literature is that the relationship between mash parameters and attenuation is complicated and when I design a new recipe I tend to not to overthink it. If I am aiming for high medium or low fermentability is good enough. For medium fermentability I will do a 60 minute mash at 154. I haven't tried making low fermentability beer in years probably would mash at whatever beersmith suggests for full body if I needed to. For high fermentability I mash low and do a hochhurtz mash or at least approximation: 144F for 45 minutes, ramp to 160 hold 30 minutes, ramp to 170 hold 10 minutes. This makes for a very fermentable wort and also will be near my max efficiency.
I keep good records of my brews and can use this information to adjust future brews of the same grist. Braukaiser's write up gives you an idea of the additional variables that might be used to drive fermentability and extract efficiency as you look to tweak the design.
http://braukaiser.com/wiki/index.ph...ity_and_efficiency_in_single_infusion_mashing
My take on the data and the discussion / comparison to literature is that the relationship between mash parameters and attenuation is complicated and when I design a new recipe I tend to not to overthink it. If I am aiming for high medium or low fermentability is good enough. For medium fermentability I will do a 60 minute mash at 154. I haven't tried making low fermentability beer in years probably would mash at whatever beersmith suggests for full body if I needed to. For high fermentability I mash low and do a hochhurtz mash or at least approximation: 144F for 45 minutes, ramp to 160 hold 30 minutes, ramp to 170 hold 10 minutes. This makes for a very fermentable wort and also will be near my max efficiency.
I keep good records of my brews and can use this information to adjust future brews of the same grist. Braukaiser's write up gives you an idea of the additional variables that might be used to drive fermentability and extract efficiency as you look to tweak the design.
Wow, yeah that’s quite a lot of variables. Sounds like my guessing and tweaking is probably the best method! Interesting to see that mash PH affects attenuation as well
