slash22000
Stereotypical Lupulin Addict
- Joined
- 2/7/12
- Messages
- 887
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G'day all,
So we all know that a higher temperature results in a less fermentable wort, and we know that a longer mash results in a more fermentable wort, but is there any way to determine exactly what the effects will be? Some software out there? Or is it just trial/error?
I normally brew dry, hoppy concoctions so I usually go for a dry beer, mashing low and long (66ºC, 90 minutes) and it's been working well (usually >80% efficiency). I'm looking into making some malty beers that need to finish sweeter, however I like the 90 minute mash for the sake of efficiency.
The recipe I'm looking at (oatmeal brown ale) recommends mashing at 68ºC for 60 minutes. Mashing for 90 minutes will end up with a drier beer. Looks like this test jumps from ~84% attenuation to about ~87% attenuation mashing for 90 minutes rather than 60, which is a pretty big difference.
Should I increase the mash temperature to facilitate the efficiency of a 90 minute mash without increasing fermentability, or just swallow whatever drop in efficiency and mash for 60 minutes at the recommended temperature? :unsure:
So we all know that a higher temperature results in a less fermentable wort, and we know that a longer mash results in a more fermentable wort, but is there any way to determine exactly what the effects will be? Some software out there? Or is it just trial/error?
I normally brew dry, hoppy concoctions so I usually go for a dry beer, mashing low and long (66ºC, 90 minutes) and it's been working well (usually >80% efficiency). I'm looking into making some malty beers that need to finish sweeter, however I like the 90 minute mash for the sake of efficiency.
The recipe I'm looking at (oatmeal brown ale) recommends mashing at 68ºC for 60 minutes. Mashing for 90 minutes will end up with a drier beer. Looks like this test jumps from ~84% attenuation to about ~87% attenuation mashing for 90 minutes rather than 60, which is a pretty big difference.
Should I increase the mash temperature to facilitate the efficiency of a 90 minute mash without increasing fermentability, or just swallow whatever drop in efficiency and mash for 60 minutes at the recommended temperature? :unsure: