Author Topic: Mash temperatures  (Read 4862 times)

Offline hopfenundmalz

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Re: Mash temperatures
« Reply #15 on: May 18, 2012, 04:17:38 AM »
My viewpoint is that it depends on the base malt you use, to a point. British malts work well for a single infusion at the 148-152F range. The modern connitnental malts work in that range or do well in a step mash. The North American malts with very high diastatic power work well at the higher temps.

Sierra Nevada uses NA malts and mashes around 158F IIRC. What do you remember Denny?
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Offline ajk

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Mash temperatures
« Reply #16 on: May 18, 2012, 08:04:33 AM »
Anyway, at a recent non-bjcp competition that was judged by the brewer and owner of a local microbrewery, it was suggested that I mash at 160, or even a bit higher.  Traditionally, I start freaking out if I get to 155 or so.  The two beers I entered were a Session IPA and an Imperial Stout.

I mash my Mild at 160.  It took third at the NHC a couple of years ago.

The same brewer made the statement "crystal malts are the enemy of good beer" 

I tend to be skeptical of such absolute statements.  I do think crystal malts are the enemy of a good west coast IPA, though.

Offline denny

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Re: Mash temperatures
« Reply #17 on: May 18, 2012, 09:38:29 AM »
My viewpoint is that it depends on the base malt you use, to a point. British malts work well for a single infusion at the 148-152F range. The modern connitnental malts work in that range or do well in a step mash. The North American malts with very high diastatic power work well at the higher temps.

Sierra Nevada uses NA malts and mashes around 158F IIRC. What do you remember Denny?

That seems right to me, Jeff.  What I don't recall is the mash in procedure.  Do they raise the temp to that, in effect doing a step mash?
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Offline hopfenundmalz

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Re: Mash temperatures
« Reply #18 on: May 18, 2012, 11:34:43 AM »
My viewpoint is that it depends on the base malt you use, to a point. British malts work well for a single infusion at the 148-152F range. The modern connitnental malts work in that range or do well in a step mash. The North American malts with very high diastatic power work well at the higher temps.

Sierra Nevada uses NA malts and mashes around 158F IIRC. What do you remember Denny?

That seems right to me, Jeff.  What I don't recall is the mash in procedure.  Do they raise the temp to that, in effect doing a step mash?

I can't remember that detail either.
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Offline malzig

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Re: Mash temperatures
« Reply #19 on: May 18, 2012, 04:29:22 PM »
Sierra Nevada uses NA malts and mashes around 158F IIRC. What do you remember Denny?
That seems right to me, Jeff.  What I don't recall is the mash in procedure.  Do they raise the temp to that, in effect doing a step mash?
Single infusions, I believe.

Offline denny

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Re: Mash temperatures
« Reply #20 on: May 19, 2012, 09:06:15 AM »
Sierra Nevada uses NA malts and mashes around 158F IIRC. What do you remember Denny?
That seems right to me, Jeff.  What I don't recall is the mash in procedure.  Do they raise the temp to that, in effect doing a step mash?
Single infusions, I believe.

I think that's usually true, although we did a step mash on our Beer Camp beer.  But what I don't recall about the single infusions is the mash in procedure.
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Offline nateo

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Re: Mash temperatures
« Reply #21 on: May 19, 2012, 10:30:08 AM »
I'll mash at 162* if I want a full-bodied beer, and I hate crystal malt too. But I'm a weirdo, so take that with a sack of salt.
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Offline malzig

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Re: Mash temperatures
« Reply #22 on: May 20, 2012, 05:19:25 AM »
Sierra Nevada uses NA malts and mashes around 158F IIRC. What do you remember Denny?
That seems right to me, Jeff.  What I don't recall is the mash in procedure.  Do they raise the temp to that, in effect doing a step mash?
Single infusions, I believe.
I think that's usually true, although we did a step mash on our Beer Camp beer.  But what I don't recall about the single infusions is the mash in procedure.
As the grain is milled, they mix it with strike water and pump it into the tun a couple degrees below mash temperature.  They use steam jacketed tuns to immediately raise the temperature to the desired mash temperature.

Offline denny

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Re: Mash temperatures
« Reply #23 on: May 20, 2012, 09:06:46 AM »
Thanks.  I kinda recall that now.
Life begins at 60.....1.060, that is!

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