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Mashing

Rjezowski75

Brewer
Joined
Feb 6, 2013
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What would be a good temp to mash at considering the following?

Grain Bill
7.5 Premium
3 lbs Munich
1.5 lbs caramel/Crystal 40

Yeast
American Ale 1056
 
Can't answer this question from what you've said. Is this the hoppy beers from your other post?
What style of beer are you trying to make? What finishing gravity, mouth feel, residual sweetness are you going for?

All these questions drive the answer to your question.  Grain bill is really irrelevant. 
 
Short answer:
Wrong question.

Long answer:
I guess an oversimplified way to look at it is that (keeping within well defined ranges) the lower the mash temp the more watery the end product will be, while the warmer the mash temp the more sweetness and mouth feel it will have.

From: http://www.howtobrew.com/section3/chapter14-5.html

A lower mash temperature, less than or equal to 150°F, yields a thinner bodied, drier beer. A higher mash temperature, greater than or equal to 156°F, yields a less fermentable, sweeter beer. This is where a brewer can really fine tune a wort to best produce a particular style of beer.

Now you've got a couple trade-offs to think about. The higher the mash temperature, the more grain you need to achieve the same alcohol content.  That sweetness and mouth feel wasn't free.  However the more bitter a beer is, the more sweetness you need to compensate. The trick is in striking a balance.
 
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