What mash temps

[Garvinator 70]

Got this recipe off brewers friend and had no mash temps or time can anyone add please

 

[dmtaylor]

You left out the most essential parts -- what yeast will you be using? and what style are you trying to make? (oatmeal stout I guess?)

 

[Kickass]

Looks like an oatmeal stout? What’s your target FG and what yeast are you using?

This will help determine your desired mash temp.

 

[ThirstyPawsHB]

I do 152-154 for all my stouts.

 

[bracconiere]

what's mash temp, when there's gluco!

 

[dmtaylor]

what's mash temp, when there's gluco!

Sure, why not just throw in some Beano and 3711.

 

[Garvinator 70]

Looks like an oatmeal stout? What’s your target FG and what yeast are you using?

This will help determine your desired mash temp.

Wlp001 California yeast 1.050 original gravity 1.013 final

 

[Garvinator 70]

I do 152-154 for all my stouts.

Lower temp would be less dry?

 

[Garvinator 70]

Lower temp would be less dry?

153 degree for 60 minutes
Then 170 for 10 minutes to wash grains in mash tun?

 

[Garvinator 70]

You left out the most essential parts -- what yeast will you be using? and what style are you trying to make? (oatmeal stout I guess?)

Oatmeal stout is correct

 

[dmtaylor]

Lower temp would be less dry?

Lower temp should make it MORE dry, lower final gravity.... in theory. But in real life, the mash temperature doesn't matter as long as it's between about 148-158 F, and what matters more is the mash TIME.

For almost every beer, I recommend mashing at 150-152 F for at least 40 minutes. In this case I think 60 minutes might be better, because WLP001 isn't the greatest attenuator and I want to be sure it will be dry enough. Most other people mash for 60 anyway. You can definitely never go wrong with 150-152 F for 60 minutes, I don't think many people will argue with that.

 

[Garvinator 70]

Lower temp should make it MORE dry, lower final gravity.... in theory. But in real life, the mash temperature doesn't matter as long as it's between about 148-158 F, and what matters more is the mash TIME.

For almost every beer, I recommend mashing at 150-152 F for at least 40 minutes. In this case I think 60 minutes might be better, because WLP001 isn't the greatest attenuator and I want to be sure it will be dry enough. Most other people mash for 60 anyway. You can definitely never go wrong with 150-152 F for 60 minutes, I don't think many people will argue with that.

Well thanks I’m a beginner have done a few brews and I liked the taste of all grain out of all brews I’ve tried extract , brewin bag wasn’t bad but the all grains I have done were better thanks again

 

[bracconiere]

Sure, why not just throw in some Beano and 3711.

beano would be too expensive...i had to look up 3711, i got interested when it said lots of esters, (i have a theory that, like white flour and food, people are brewing out the feel good stuff for flavor), but then it said low flocculation.....

You can definitely never go wrong with 150-152 F for 60 minutes, I don't think many people will argue with that.

+1 middle of the road...i would add, i get an efficiency bump with an extra step at 162f after that though.... (83%->89%)