Mash In temp on Beer Smith

[msa8967]

First time user of Beer Smith with basic question: Are the mash in temps given the temps of the water prior to adding the specific grain bill to the mash tun? For example, the recipe I tried to create has 6 lbs of grain and the software states

Mash In: Add 7.50 qts of water at 170.5 F. Hold mash at 158 F for 45 minutes.

Thus, do I add the grain as soon as the water hits 170 F or do I wait until the water hits 158 F? I think I should start the water just above 170 F when I put it in the mash tun in order to account for heat loss but this could be wrong.

Also, is mashing at 158 F too high? Most of my partial mashes have been around 151 F but these were in preassembled kits.

thanks for any input. I can send out the complete recipe if I left out any info in this original post.

 

[lschiavo]

Beersmith will calculate the strike water temp for you. Just make sure you have mash tun and grain temps correct and check the box to have beersmith adjust for you.

I am usually adding strike water to my cooler MLT at about 172 without preheating and I usually hit my mash temp dead on.

I usually target 152 to 154 on mash temp but it depends on the recipe. Beersmith also calculates this based on the body you choose for the recipe.

 

[msa8967]

I choose Single Infusion, Full Body, Batch Sparge for the calculation. This is to be my first attempt at creating my own recipe for a Summer Wheat Beer. I am not sure I understand the difference between Single Infusion, Full Body, Batch Sparge versus Single Infusion, Light Body, Batch Sparge

I would prefer to have a better tasting beer with lower % alcohol than the other way around. From your reply it seems like my assumption of having the water at 170 F inside the mash tun and then add the grain is correct. Let me know if is not correct.

thanks,

mick

 

[msa8967]

Can anyone give me a good description of the differences between these types of partial mash processes?

Single Infusion, Full Body, Batch Sparge vs Single Infusion, Medium Body, Batch Sparge vs Single Infusion, Light Body, Batch Sparge

Will the taste and alcohol content vary with each of these? I am wanting to make a summer wheat beer/ale.

 

[centralpabrewer]

They are exaclty the same procedure except for the body part. Essentially, the more body you want, the higher the mash temp you would use. If you look at "Single Infusion, Full Body, Batch Sparge" the mash temps range from 156F -158F, thus leaving more long chain sugars in the wort.

"Single Infusion, Medium Body, Batch Sparge" mash temps range from 154F -156F and leave less long chain sugars than full body and finally, "Single Infusion, Light Body, Batch Sparge" mash temps range anywhere from 148F - 154F and leave even less long chain sugars in the wort, thus producing a "thinner" beer. The amount of alcohol produced between the three is minimal, it just depends on the style of beer or how you prefer your beer as to which mash procedure to use.

As to your question about "Mash In: Add 7.50 qts of water at 170.5 F. Hold mash at 158 F for 45 minutes.". You are correct. Heat your water to 170.5 degrees, add this to your mash tun, add your grain, and, if you set up your equipment profile correct in beersmith, the temps should settle in at 158F. It took me a few brews to get my equipment profile right, but after that, i hit my mash temps every time.

 

[msa8967]

Thanks for the great explanation. Good to know the %alcohol does not vary greatly with the body type of mash.