Sessian apa question

[Cranny04]

I plan on brewing this recipe next weekend. I want it to finish at 1.010-1.012..
my OG will be 1.040-1.043

I was looking at Brewing classic styles, I see the Scottish ales are all mashed at 158. I'm thinking of trying a similar mash temp.... Any one have any experience mashing that high with a low OG?

Thanks,
Cranny


Grains & Adjuncts
Amount Percentage Name Time Gravity
2.00 lbs 10.00 % Munich Malt - 10L 60 mins 1.035
15.00 lbs 75.00 % Pale Malt (2 Row) US 60 mins 1.036
2.00 lbs 10.00 % Wheat Malt, Ger 60 mins 1.039
1.00 lbs 5.00 % Victory Malt 60 mins 1.034

Hops
Amount IBU's Name Time AA %
1.00 ozs 1.96 Cascade 5 mins 5.50
0.80 ozs 19.93 Chinook 60 mins 13.00
1.00 ozs 1.75 Cascade 0 mins 5.50
1.00 ozs 3.56 Centennial 5 mins 10.00
1.00 ozs 3.18 Centennial 0 mins 10.00

 

[deepcdan99]

Mashing that high will result in more unfermentable sugars and make the beer a bit sweeter. If thats what you are going for, then go for it. I never mash above 154 but have hit 156 accidentally but dont hold my temps there.

 

[Cranny04]

Mashing that high will result in more unfermentable sugars and make the beer a bit sweeter. If thats what you are going for, then go for it. I never mash above 154 but have hit 156 accidentally but dont hold my temps there.

I understand that it will leave more un-fermentable sugar..

I just don't want to have a beer with OG1.040 and FG1.020 ...

But I also don't want OG1.040 and FG1.007

 

[borden]

I understand that it will leave more un-fermentable sugar..

I just don't want to have a beer with OG1.040 and FG1.020 ...

But I also don't want OG1.040 and FG1.007

I tend to mash around 154-156F, mostly because I brew lower ABV ales and I find that this higher end of the spectrum produces beers with good body and a rich flavor. My 1.040-1.045 ales usually finish around 1.010-1.013, FWIW.