25 replies to this topic

[neddles]

So then stick with something in the 154 range?

My gravity cam in a little high on that recipe (1.041) but I mashed at 155F and finished at 1.012 with 002. 40IBU helps balance any residual sweetness as well.

[neddles]

Also I don't know what your experience is but I find a higher finishing gravity from mashing high comes across as less sweet than a higher finishing gravity from the lower lovibond crystals (15-60L). FWIW, in this recipe you have a bit of both.

Edited by nettles, 06 November 2014 - 09:22 AM.

[positiveContact]

lower end .. Right now I am guessing 1.040-1.045

 

ETA:  Goign with a BIAB so I am not sure if I will get better efficiency than my normal 70%.  I assume I will.

 

GB will be 8# of 2-row and .6# of Amber or C-40.

 

I'd probably go with 153F.  just a gut feeling.

[Brauer]

I usually go with 154 F for ~1.035-1.038 OG and 152 F for ~1.040-1.045, which are the two ranges I use for Milds and Bitters. That usually gets me 1.010 to 1.012, with a couple ounces of Crystal Malt and a low attenuating British yeast. I adjust a little up or down if I decide to up the body or dryness for the particular recipe.

[HVB]

I'd probably go with 153F.  just a gut feeling.

 

I usually go with 154 F for ~1.035-1.038 OG and 152 F for ~1.040-1.045, which are the two ranges I use for Milds and Bitters. That usually gets me 1.010 to 1.012, with a couple ounces of Crystal Malt and a low attenuating British yeast. I adjust a little up or down if I decide to up the body or dryness for the particular recipe.

 

So 153 sounds about right.. Meh, what have I got to lose! 

[positiveContact]

So 153 sounds about right.. Meh, what have I got to lose! 

 

I would guess the difference between 151-153 would be pretty minimal.  I think that's all going to produce wort that is pretty fermentable.