Just for your info. I have had around twenty batches under my belt in the last couple years. My set up is a 12 gal kettle, gravity fed fly sparge cooler mash tun 5-6 gallon batch system. My question was mash temp. I usually mash at 153-155 On most my brews. If I want more body do I go lower or higher in the mash tun. I haven't really played much with mash temps. I sparge at 177 after a hour. My efficentcy is about 78-82%. I use wlp001 yeast in a lot of my ales. I'm wondering if it's the yeast that's giving me really crisp dry finished or the mash temps. I've brewed IPA,American hefeweizen,imperial Browns. 8 weeks in on my first lager now. And a imperial Russian in the fermenter now.
Mash temp?
- Thread starter J_glove
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ColoHox
Compulsive Hand Washer
Welcome to the forums.
For more body you have a few options. You can raise your mash temperature, add malts that provide unfermentable sugars and additional proteins such as flaked oats or barley, crystal malts (also adds sweetness), or dextrin malt, or choose a less-attenuative strain of yeast.
For more body you have a few options. You can raise your mash temperature, add malts that provide unfermentable sugars and additional proteins such as flaked oats or barley, crystal malts (also adds sweetness), or dextrin malt, or choose a less-attenuative strain of yeast.
