IPA, APA, AAA:what temperature mash is perfect to get happy, balanced or malty beer?

[Elysium]

This question might be a bit silly...but I give it a go:

What temperature is the best for mashing to get one of these beer profiles, IPA, APA or AAA?

This crossed my mind because I have just found a post where someone said this:

"HOPS <------- BALANCED --------> MALT

IPA <----------- APA ------------> AAA "

I do agree....but malts, mash temperature, hops will be the important factors here.

I use MO (85%), crystal malt 60L (10%), cystal malt 30L (5%) and 7.55 oz of American hops in a 6.47 gallon batch to get the American Amber Ale style (I think I am good on the malt and hop side) but I simply dont know what exactly I need to go for during the mash in case of an AAA.....or IPA or APA.

Is it high temperature (155.5F) for more non-fermentable sugar (malty) or is it lower temperatures (at 150F) for more fermentable wort (hoppier)?

Here is one of my recipes that I qualified as AAA. I mash it at 155.5 and then I do a 10min mash out at 167F. I think I might overdo it with the high mashout temperature and the slightly high mash temperature.

Basically....How shall I mash (temp and lenght, necessary a mashout?) to get a hoppy, balanced or malty profile?

 

[GrogNerd]

I would say get the malt profile the way you want, keep it and use it for all your beers

PAs & IPAs still need a good malt backbone to provide the best balance. they can be balanced and still hoppy or malty, just lean more towards one side or the other

I've been working on a IPA clone recipe, first one turned out to be a good malty amber with bitterness appropriate for that style, but no hop flavor or aroma as an IPA, or even a PA. the commercial brewer posted his hop schedule online & I went with that, but they do not dry hop. so I didn't

2nd try, I kept the grain bill the same, I used the same amount of hops, just later in the boil and got that good malty character I had the first time, same bitterness, but more hop flavor and aroma... a good PA. still didn't dry hop

haven't brewed the 3rd try, but again, same grain bill, hops even later in the boil and will definitely dry hop

in the end, I will have a malty amber recipe, a balanced PA recipe and a hoppy IPA recipe, all with same malt backbone, same hops, just different schedules

 

[Yooper]

The grain bill is more important in balancing the beer than the temperature.

With 15% crystal malt, and maris otter malt, you will not have an American IPA, but you can make a nice AAA that is rich, flavorful and balanced.

I'd mash at no higher than 152, though, because you want it to be drinkable and not "thick" and cloying.

The temperature of the mash does impact fermentability- but not to a huge extent in the temperature range of 150-155 or so. I mash most American style beers at 150-154, depending on what I want out of them, with the majority being at 152.

A higher mash temp increases the perception of body/thickness, while a lower mash temp will create a feeling of a thinner, drier finish in the beer.

 

[ADevalk]

APA: BJCP

Ingredients: Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.

You're still and APA with your recipe