Clementine
Well-Known Member
I just did a brew from my old recipe list when I did extracts and so I took a guess at the mash temp. I went with a slightly warmer temps as it is heavily hopped and could support some more residual sweetness. My target temp was 156.
Additional information that may be helpful
My MLT is a "free cooler" and is less than ideal and I noticed temp differentials between the outside grain closer to the outside of the cooler and the middle of the cooler. Probably about 4 degrees, I did stir the mash to try to even this out however, I was limited on how much I should stir the mash as I did not want the temp to drop too much.
My thermometer was calibrated.
This was the first beer I made since moving to PA, I'm not used to having such cool air around my MLT effecting my mash temp. Also the water unknown here for me, although from basic assessment (taste and smell) it is significantly better.
Now the result, my beer was still an good beer but had some faults I would like to correct, I suspect that my mash temp dropped too much and the result was an overly dry beer and lacked the body I was looking for. The attenuation was beyond what I wanted the OG was heavier than expected and the FG was lower than expect 1064 to 1009. The taste is great once you are drinking the beer but the very first taste is a little watery, that is in the only description I can think of that describes the beer. My thought is sweet taste bud receptors are on the front of the tough and hence the first taste is weak but then as the beer goes across the palate the bitterness and other hop flavors support the beer well.
recipe
9 lb 2row
.25lb Wheat Malt
.5lb Dextrin
1lb Crystal 80L
Hops... lots
60 0.5 Centennial
30 1.5 Centennial
15 1 Cascade
0 1.25 Cascade
Dry 0.75 Cascade
Yeast WLP001 1.5L starter on Stir Plate
Mash temp ? aim 156
Fermentation temp 64 degrees
Time to reach FG 52 hrs or less
Time in primary 3 weeks.
Any advice is appreciated
Clem
Additional information that may be helpful
My MLT is a "free cooler" and is less than ideal and I noticed temp differentials between the outside grain closer to the outside of the cooler and the middle of the cooler. Probably about 4 degrees, I did stir the mash to try to even this out however, I was limited on how much I should stir the mash as I did not want the temp to drop too much.
My thermometer was calibrated.
This was the first beer I made since moving to PA, I'm not used to having such cool air around my MLT effecting my mash temp. Also the water unknown here for me, although from basic assessment (taste and smell) it is significantly better.
Now the result, my beer was still an good beer but had some faults I would like to correct, I suspect that my mash temp dropped too much and the result was an overly dry beer and lacked the body I was looking for. The attenuation was beyond what I wanted the OG was heavier than expected and the FG was lower than expect 1064 to 1009. The taste is great once you are drinking the beer but the very first taste is a little watery, that is in the only description I can think of that describes the beer. My thought is sweet taste bud receptors are on the front of the tough and hence the first taste is weak but then as the beer goes across the palate the bitterness and other hop flavors support the beer well.
recipe
9 lb 2row
.25lb Wheat Malt
.5lb Dextrin
1lb Crystal 80L
Hops... lots
60 0.5 Centennial
30 1.5 Centennial
15 1 Cascade
0 1.25 Cascade
Dry 0.75 Cascade
Yeast WLP001 1.5L starter on Stir Plate
Mash temp ? aim 156
Fermentation temp 64 degrees
Time to reach FG 52 hrs or less
Time in primary 3 weeks.
Any advice is appreciated
Clem