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Very low mash temperature

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BOBTHEukBREWER

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I left my digital probe thermometer switched on on a kitchen worksurface and noticed it read 27 deg C. Kitchen is cooler than that so I compared it to an outside thermometer. Conclusion - it is reading 10 deg C high. I mashed at 69 deg C so in reality 59 deg C. I used 6 lb pale malt with a final volume of 3.5 uk gals having OG 9 Brix. Yeast pitched was Nottingham. Any guesses how the beer will turn out, I will give feedback in 4 weeks or so. I have ordered a new one with a shorter probe. I intend to calibrate against that each brew day but use the old thermometer, providing it is consistent error.
 

BigEd

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At 59C you are still on the very low end of main conversion so I think you should at least get a consumable product although a bit thin.
 
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BOBTHEukBREWER

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I was thinking about this a bit more. At the end of the mash I raised the temperature to 80 deg C I thought - which was really 70 deg C. So the mash had another 20 minutes with the temperature climbing to a true 70 deg C. There is a nice white rocky ahead in the FV, and when I scraped it off I moticed the wort was exceptionally clear. It smells good too it was a SMASH brew with MO pale malt and Simcoe hops.
 

Seedly

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More than likely you got full conversion, but had more beta-amalyse and limit-dextrines reactions, making for a more fermentable wort that will have less residual sweetness and body in the finished beer. This may lead to a lower FG than you had planned. As an example, I had a Belgian Golden (yes, that one...) that I intended to mash at 60 C for 20min and 70 C for 40min. I missed low on the initial mash temp and the ramp up was slower than it should have been (caught it too late). The beer had an OG of 1.071 and a FG of 1.010. 85% attenuation when I was expecting 77%!
 

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