slackerlack
Well-Known Member
I want to make a my first high gravity beer. I would like some help with the mash. I am shooting for 19 lbs of grain, OG 1.095, FG 1.020, efficiency 70%. I am taking a recipe I have made a few times, and multiplying it by 1.5 to make it a bigger beer. I usually mash at 154 for this beer, and it comes out fantastic. For this higher gravity beer, should I mash at 145 to get more fermentable sugars out and then raise it to 154 after 45 minutes? I got that idea from a Brew Strong episode. Or should I just do my normal water to grain ratio of 1.33qt per lb, and do my normal mash temp and time?