If an unheated MT (like a cooler) typically loses three or four degrees over an hour...might there be a benefit to compensating by deliberately aiming for mash temperature a degree or two higher than the recipe calls for?
Slightly higher mash temp to compensate for heat loss?
- Thread starter MrBJones
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Sure. Every recipe is going to have to be adjusted for your system. Try it and see if you like the result.
I am a little curious about this myself.
I am not convinced that I could tell the difference in a triangle test between the same beer mashed steady at 150F, 152F or 154F (though I might expect a little difference in the FG and ABV). If that is true, then mashing a few degrees higher won't really have much positive impact, but also won't have a negative impact. I also tend to think that the mash temperature for the first 20 minutes or so of the mash has more impact than the rest of the time.
With my 5 gallon batches wrapped in a sleeping bag, I tend to see 1F to 2F drop over a 60 minute mash. With my 2.5 gallon batches I tend to see 4F to 5F drop. The same for some 1 gallon batches I made. Even with that 4F to 5F drop in temps, I don't notice any impact that I could attribute to the drop in mash temps.
Most of the conversion is complete in the first 15-20 minutes. Don't aim for too high of a temp, just high enough to stay within your target range in about 20 minutes or so.
