54 replies to this topic

[Mya]

Yeah agreed. There is something about a high mash temp and IPA.

I recently gave the Lagunitas' method a try in my IPA. I mashed at 160ºF, finished about .005 higher, but damn it gave it this awesome body, mouthfeel, and head retention. Very drinkable.

But I do have to say, I definitely can't drink as many as my 150ºF mash version before I started feeling full.

has a little bit of a heartburn affect as well, with me

[BlKtRe]

give you that lip licking sweet malty effect?

There is a difference between sweet and malty. 156* is sweet imo.

But if it works for some people, it works.
For me, it doesn't and I wont waste beautiful hops mashing that high. Its obviously a personal taste.
I remember years ago a lot of the commercial Imperial IpA's went thru a very high mash temp fad. Couldn't drink those either. Left nothing but a hockey puck on the back of my tongue.
I guess the perfect example of a IpA in attenuation department that I shoot for is SN Celebration. Some years (not many) its a tad off but that is a perfectly handled beer. No way is it mashed at 156.

Edited by BlKtRe, 06 June 2012 - 06:20 AM.

[HVB]

...I guess the perfect example of a IpA in attenuation department that I shoot for is SN Celebration. Some years (not many) its a tad off but that is a perfectly handled beer. No way is it mashed at 156.

You are right .. it is 157.5* according to Basser

https://www.brews-br...le/#entry846555

I did the modus clone at 156. Next time I will drop it to 154-153. On my systum it did not work that high. I only do sour beers hight so there are more long chain sugars for the bugs.

[armagh]

Left nothing but a hockey puck on the back of my tongue.

Deathless prose right there.

[BlKtRe]

You are right .. it is 157.5* according to Basser

https://www.brews-br...le/#entry846555

I did the modus clone at 156. Next time I will drop it to 154-153. On my systum it did not work that high. I only do sour beers hight so there are more long chain sugars for the bugs.

Wont work here either. If I mash anywhere close to 155* my attenuation sucks big time regardless of pitch and o2 rates.

I also lied. I do sour beers high to leave residual for the bugs as well.

[BlKtRe]

Whats attenuated like crazy? Give me some gravity numbers.

[BlKtRe]

That is some sweet numbers for me. I have flavor issues with as little as 2 gravity points with most beers. But that doesn't mean I wouldn't want to drink your beer!

[Mya]

That is some sweet numbers for me. I have flavor issues with as little as 2 gravity points with most beers.
But that doesn't mean I wouldn't want to drink your beer!

me, I don't like high alcohol dry beer as much as some, I like a beer with backbone

[BlKtRe]

me, I don't like high alcohol dry beer as much as some, I like a beer with backbone

Dude, a high FG doesn't give you a beer with backbone.
Like I said, big difference in sweet and malt. You know this.

Edited by BlKtRe, 06 June 2012 - 08:34 AM.

[Mya]

Dude, a high FG doesn't give you a beer with backbone.
Like I said, big difference in sweet and malt. You know this.

apparently I don't

[BlKtRe]

apparently I don't

Nevermind.

[MtnBrewer]

apparently I don't

Drink an altbier. Dry and malty. Then drink a glass of sugar water. Sweet and not-malty.

[Mya]

Drink an altbier. Dry and malty. Then drink a glass of sugar water. Sweet and not-malty.

If I could find one I would

I see your point, and I have spent some time thinking about my opinion on this

the malty description I here from people, seems to me to be describing the affect of kilning on the husk, not the flavor of residual malt sugars, and the different levels of caramelization on the kernel

[BlKtRe]

Drink an altbier. Dry and malty. Then drink a glass of sugar water. Sweet and not-malty.

Good way to put it. You should of seen the FB exchange Lou and I got into over this exact topic when he said Torpedo would be perfect if it was sweeter.

[Mya]

Good way to put it. You should of seen the FB exchange Lou and I got into over this exact topic when he said Torpedo would be perfect if it was sweeter.

it's just about right, IMO

borderline sweet

Edited by miccullen, 12 June 2012 - 07:04 AM.