Mash temps and mouthfeel

[tjm02c]

I'm about to try my first all grain batch next week and I need a little advice on the mash temp. I'm going to be brewing a fairly high ABV stout and i'm hoping to end up with a pretty thick mouthfeel. I know the higher the mash temp the more unfermentable sugars you'll end up with and therefore a higher FG, but I'm not sure how high I should go or how much a degree or two will really affect the final product. Right now I'm thinking about mashing at 155, is that too high? too low? doesn't really matter all that much? any tips on how to finish with a nice thick stout would be appreciated.

 

[Upthewazzu]

For my stout, I mash at 158°. You can also affect mouthfeel by adjusting the qt of water per lb of grain ratio in the mash. The lower the better (1.25-1.35) for a thicker mash in your case. I usually end up at 1.018 or thereabouts.

Lots of great stuff here: http://howtobrew.com/book/section-3/how-the-mash-works/manipulating-the-starch-conversion-rest

 

[tjm02c]

Awesome, I was hoping to hit around the upper teens for FG so I'm gunna take your advice. Thanks

 

[RM-MN]

Unfermentable sugars (not all sugars are sweet) are what you need for the thick mouthfeel. Carapils may get you what you want without having the ideal mash temp.

 

[tjm02c]

They don't convert to fermentable sugars as well? What percent of the grist would it be? Something like 5% or so?

 

[Dcpcooks]

Temps are one part of it. Grain bill and boil times are factors as well. Don't forget to adjust your efficiency for high gravity if that's what your shooting for. Balancing your hops is important too. If your mashing high and have some Carmel or crystal malts you may have a little extra sweetness to balance with hops.

 

[tjm02c]

Was planning on using 1-1.5 lbs of crystal and probably like 3-4oz of hops. That a pretty good balance?

 

[TANSTAAFB]

I usually use carapils or flaked oats/wheat/barley for mouthfeel. Mash at 154-6, toss in a pound of flaked oats, keep the crystal to a pound or less.

 

[ThunderKhajiit]

I use 25% flaked barley in a strong stout and mash lower, around 152. Comes out very thick. No crystal, just 2-row, flaked barley and black patent.

 

[tjm02c]

25% flaked barley? I was planning on putting some flaked oats in mine, but only about 5% of the bill. Is that a little low to have a good effect on the thickness?

 

[TANSTAAFB]

That's a lot of flaked barley! A pound or two will get you good mouthfeel

 

[mj1angier]

tagging in for interest. I want to do a thick stout for the winter that I can splash with bourbon. Shooting for something like a 10W40 weight...

 

[JONNYROTTEN]

I've made the same beer anywhere from 148 to 160 and noticed no difference at all. IMHO the grain bill is what makes the mouthfeel different. I wouldn't sweat over a few degrees.

 

[Solstice-Brewing]

For what it's worth, I'm brewing a kettle-soured (just slightly tart) blood orange imperial stout today and want a syrupy feel to it. To augment the mouthfeel, I'm adding 7% carapils, 5% flaked oats and 1 lb of malto-dextrin (10 gal). Mashing at 155. 8oz of hops for and estimated 90 IBUs.

This may be over-kill for what you're after, but I'm trying to replicate a similar beer I had at Adroit Theory a few years ago (Black As Your Soul series). Pulling out all the tricks.

 

[JONNYROTTEN]

FWIW The Three Floyds Zombie Dust Clone recipe here has the perfect mouthfeel...for an IPA anyway. Its my go to grain bill and I mix up the hops from beer to beer

 

[TANSTAAFB]

FWIW The Three Floyds Zombie Dust Clone recipe here has the perfect mouthfeel...for an IPA anyway. Its my go to grain bill and I mix up the hops from beer to beer

The Three Floyds Zombie Dust Clone recipe froooooom...

 

[Dcpcooks]

tagging in for interest. I want to do a thick stout for the winter that I can splash with bourbon. Shooting for something like a 10W40 weight...

To get a really thick RIS I like a 4 hour boil. I think that is more important than mash temps in my experience. Long brew day for sure but it's worth it.