So I brewed a beer a belgian quad about a year ago after reading brew like a monk. The beer turned out great although it was a bit too sweet, I'm going for a little drier finish this time. Anyway I look up my old recipe and can't make any sense of my mash schedule
It's about 15lbs of grain and the schedule is as follows:
Protein Rest: 135F for 15 mins
Saccharification: 145 for 15 mins
Mash out: 165 for 60 mins
Historically I have mashed at around 153 or so. 1st of all is it possible that the above schedule would produce decent efficiency. Perhaps it's why the first batch was a little too malty.
How does keeping the mash schedule the same but changing the mash out temp to 162 for 60 mins sound?
Would love some feedback on this.
Thanks
It's about 15lbs of grain and the schedule is as follows:
Protein Rest: 135F for 15 mins
Saccharification: 145 for 15 mins
Mash out: 165 for 60 mins
Historically I have mashed at around 153 or so. 1st of all is it possible that the above schedule would produce decent efficiency. Perhaps it's why the first batch was a little too malty.
How does keeping the mash schedule the same but changing the mash out temp to 162 for 60 mins sound?
Would love some feedback on this.
Thanks