beergears
Well-Known Member
For a given recipe and grain bill, is it correct to say that raising mash water temp a little bit (152->154) should bring out a bit more maltiness in the beer, ultimately?
discgolfin said:What type of beer are u making?
Jay
Yes you will get more body and sweetness but that may not seem maltier. Many people consider malty and body to be two separate components of beer. A higher mash temp results in more body. Additional Munich or Aromatic malt or doing a decotion increase maltiness.beergears said:EdWort's Haus Ale, first AG, today...
I guess i was subconsciously trying to find an excuse for missing my temp target..
No, seriously, I think I saw a post from Orfy saying he mashes at 155-156 because he likes a little more body, or, at least, that's how I recall it.
Many people consider malty and body to be two separate components of beer.
This may sound stupid, but could someone please explain the differences between maltiness and body (mouthfeel)?
For a given recipe and grain bill, is it correct to say that raising mash water temp a little bit (152->154) should bring out a bit more maltiness in the beer, ultimately?
I would say no. A higher temp mash will enhance the body of the beer by creating a higher percentage of longer chain sugars and dextrins but this isn't going to change the flavor of the beer. Maltiness comes from the malt in the recipe.
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