6 replies to this topic

[Deerslyr]

I know it depends on the style, which is why I left it open to multiple responses. But I was having a discussion with someone on the issue and I wanted to collect a little bit of info and get a discussion going on Mash Temps and the effects that they have on the beer. Get a "refresher discussion" going because we have not tackled this topic in a while. It's not the most technical, but it is technical nonetheless.Again, this is for a single temperature infusion (not a step-mash, we can tackle that one later).I'm hoping we can discuss how we make our calculations to acheive the proper mash strike as well.

[BrewerGeorge]

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.

[MtnBrewer]

Almost always in the range of 145-155°F. I don't really know why you'd ever go outside of that range for a single-step infusion.

[ThroatwobblerMangrove]

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.

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:

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.

[djinkc]

Lately it's been 147 - 152

[Jimmy James]

+1 on what George does (both for own recipes and brewing JZ's)The only thing I can add is that I also lengthen the sacch rest for beers that I want to finish low. My belief is that conversion happens for the most part in 60 min or less, but as with most enzymatic reactions it's a decaying exponential curve and going that extra 30 minutes or an hour can be the difference between finishing at 1.015 and 1.012

[lowendfrequency]

I always mash low and long, 145-150 for 90 minutes minimum, and then control the body with my grain bill. I feel with this method, I learn more about my ingredients with each brew. Did that half ounce of caramunich make a difference? If I mashed high, I'd never know. Also, I make a lot of BIG beers and Belgians where mashing low is more appropriate.