PhilsBeard74
Member
I have done about 10 all grains with a general mash of 150 degrees for 60 minutes. For single infusions, can anybody tell me how different temperatures will affect that sweet, sweet wort? Thanks
also hops utilization is effected.
edit: holy necrothread[/QUOTE said:Haha, it's alive!!
Rise from your grave!
Small 2-3 F differences in mash temperature don't matter all that much. Bigger shifts do matter. Above certain thresholds, different enzymes degrade faster. However, for most intents and purposes, it might be better to state:
Mash TIME matters much more than mash temperature. If you want a less attenuative beer with more body, mash for just 30-40 minutes. If you want a drier, thinner beer, mash for 90 minutes. If you don't know what to do, 45 minutes is "good enough" and 60 minutes is the hobby standard.
Personally, I mash every beer at about 150 F for 40-45 minutes. Save a few minutes of your life on every brew day. Good enough.
If you single infuse because your equipment prevents you from stepping then go with what is stated above.
If you can step mash, try 62/72/77 for 25/30/10 respectively. This is the best compromise between time, fermentability, body and foam.
I have no doubt that that schedule makes great beer. However, in the interest of minimizing needless steps, what happens if you credit the heatup towards the boil as hitting the 77C (and beyond) rather than holding right at 77C for 10 minutes? Maybe just keep on heating and skip that step if it's not crucial.
Holding at 77 °C is good for foam.
Is that a for-sure thing? Have side-by-side experiments been done? I never rest at 77C and I still get plenty of foam.
...back from the grave...
I borked my bitter. I mashed at like 164-167. It should be interesting.
Rise from your grave!
i'd be curious for a OG, and update on FG....(and there's always gluco )
I'll try to remember to post back.
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