Mash Temps for Non-Step Mashing
#1
Posted 09 July 2010 - 08:01 AM
#2
Posted 09 July 2010 - 08:11 AM
#3
Posted 09 July 2010 - 08:20 AM
#4
Posted 09 July 2010 - 08:21 AM
I use a combo of the two methods (mash temp and grain selection). Pretty much everything I have brewed has been between 147 and 155.ETA: hey look:When I'm designing my own recipes, I almost always strike at 150F and add a bit of carapils for body. That is, I'm choosing to control body and fermentability with the grain bill instead of temperature. I find it easier and more repeatable that way. Really big beers I will mash as low as 145F to make sure I get a low enough FG because the alternative to lower FG would be to add simple sugar which I tend to avoid.Recently, I've been making JZ's recipes and I'm generally following his strike recommendations for those. They seem to be tailored to control fermentability and body with temp rather than grain bill.Either method works.
Almost always in the range of 147-155°F. I don't really know why you'd ever go outside of that range for a single-step infusion.
#5
Posted 09 July 2010 - 08:25 AM
#6
Posted 09 July 2010 - 08:28 AM
#7
Posted 09 July 2010 - 09:00 AM
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