11 replies to this topic

[HVB]

It has always been said that mash temp is very important. Well, on one of my last beer do to a mistake on my RIMS I mashed at 165 for 45 minutes.  The beer finished at 1.011 and does not seem any different body wise than what I would have expected if I mashed at 151 like I planned.   So, how much of a roll does mash temp play anymore?  Are the new malts so easily converted that it makes no difference?

 

[Poptop]

Very interesting question, going to follow this. I often cannot dial in my temps, but I do get "close" to what I'm shooting for ~ 5 degrees..

[HVB]

Very interesting question, going to follow this. I often cannot dial in my temps, but I do get "close" to what I'm shooting for ~ 5 degrees..

I am usually +/- 1 degree.  I have wondered for a while if it really matters anymore.  I know Denny had mentioned it did not and this has me really wondering.

[Poptop]

I am usually +/- 1 degree.  I have wondered for a while if it really matters anymore.  I know Denny had mentioned it did not and this has me really wondering.

I brought that up and Denny and Drew talked about it on one of there podcasts and the consensus was that a couple degrees here and there makes no diff.

[matt6150]

I've made mistakes like this before and didn't notice much difference. But I also seem to have attenuation problems regardless of the mash temp.

[jayb151]

See, I've made mistakes like that and noticed, and I've done it and not noticed. I wonder if any other part of the process would affect this.

[cavman]

Interesting, 165 is very high. What was the recipe? 

[denny]

It has always been said that mash temp is very important. Well, on one of my last beer do to a mistake on my RIMS I mashed at 165 for 45 minutes.  The beer finished at 1.011 and does not seem any different body wise than what I would have expected if I mashed at 151 like I planned.   So, how much of a roll does mash temp play anymore?  Are the new malts so easily converted that it makes no difference?

 

I mashed the same recipe at 145 and 162.  No difference.

[positiveContact]

I just mash everything around 150-153 now.  seems to work

[denny]

It has always been said that mash temp is very important. Well, on one of my last beer do to a mistake on my RIMS I mashed at 165 for 45 minutes.  The beer finished at 1.011 and does not seem any different body wise than what I would have expected if I mashed at 151 like I planned.   So, how much of a roll does mash temp play anymore?  Are the new malts so easily converted that it makes no difference?

 

It's gonna depend to some extent on the malt you use.  Major American brands are very hot. Most continental are also, but some not so much.  American craft malt even less so.  In general....

Edited by denny, 17 February 2018 - 12:47 PM.

[positiveContact]

It's gonna depend to some extent on the malt you use.  Major American brands are very hot. Most continental are also, but some not so much.  American craft malt even less so.  In general....

 

that makes sense.  I use stuff that is probably all readily convertible so it doesn't matter too much.

[HVB]

It's gonna depend to some extent on the malt you use. Major American brands are very hot. Most continental are also, but some not so much. American craft malt even less so. In general....

It was German pils, American Vienna and German carahell. But, your statement makes sense to me.