stevedasleeve
Well-Known Member
So in a series of small miscalculations I ended up with a mash temp of 148 for my stout. I left it, not wanting to mess with it anymore and figured it would be interesting. I have mashed at high temps before to see what might happen but never gone below 150 f. I wonder if anyone can offer me some idea as to what I should expect!
This is for my dry/American/foreign stout I have brewed many times before at 151-3.
5 gallons: 1.063 expected, Maris Otter, flaked barley, black barley and a little malted oats, one bittering addition @ 63 IBUs (Rager) + 1 oz Chinook at flame out.
I am wondering at this point if I should reduce the bittering to compensate for how dry this is going to end up...?
This is for my dry/American/foreign stout I have brewed many times before at 151-3.
5 gallons: 1.063 expected, Maris Otter, flaked barley, black barley and a little malted oats, one bittering addition @ 63 IBUs (Rager) + 1 oz Chinook at flame out.
I am wondering at this point if I should reduce the bittering to compensate for how dry this is going to end up...?