My first post!
So, several weeks ago I tried my hand at brewing a brown ale. I do BIAB. I didn’t want it to be too “dry”, so I thought I would mash at a higher temperature in order to get some “sweetness “. I emphasize the word SOME. Well, it appears that I mashed at too high a temperature. After all was said and done, everything was quite reasonable but it came out tasting sweet. I’ve done IPAs and wheat beers that have turned out very good. This brown is still fine, but too sweet. The bittering hops were sufficient and that flavour profile was actually good as well.
If I pour it and let it sit a bit, it ages in the glass and is better.
Any ideas on a good mashing temp? Is the 152-155 range recommend? Should I have done a 170 mash out?
So, several weeks ago I tried my hand at brewing a brown ale. I do BIAB. I didn’t want it to be too “dry”, so I thought I would mash at a higher temperature in order to get some “sweetness “. I emphasize the word SOME. Well, it appears that I mashed at too high a temperature. After all was said and done, everything was quite reasonable but it came out tasting sweet. I’ve done IPAs and wheat beers that have turned out very good. This brown is still fine, but too sweet. The bittering hops were sufficient and that flavour profile was actually good as well.
If I pour it and let it sit a bit, it ages in the glass and is better.
Any ideas on a good mashing temp? Is the 152-155 range recommend? Should I have done a 170 mash out?