Author Topic: Wee Heavy mash temp  (Read 8622 times)

Online denny

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Re: Wee Heavy mash temp
« Reply #15 on: March 05, 2012, 09:19:17 AM »
I brewed one on Saturday and caramelized some wort.  I actually cooked it down to where it was boiling like a true syrup, in fact I think the water was all gone by the end.  Does anyone go this far?  I smelled it to be sure I wasn't burning it, and I took it off and added right after it quit steaming.  it really bubbles up a lot like when you make caramel candy.

Sounds just right to me!
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Offline tomsawyer

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Re: Wee Heavy mash temp
« Reply #16 on: March 05, 2012, 09:27:47 AM »
It was scary because I've tried this with sugar to make a homemade Belgian candi and its easy to overcook and get a burnt flavor.  I think this was OK but ts harder to tell because you already have a brown color so you can't rely on a color change.
Lennie
Hannibal, MO

Offline richardt

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Re: Wee Heavy mash temp
« Reply #17 on: March 05, 2012, 02:29:54 PM »
It is best to turn down the heat and stir continuously once it starts to thicken significantly. 
Making candi sugar or caramelizing wort is not done with the stove top setting on high!
Neither is a cereal mash on the stove top, especially with a thick mash.

Offline bonjour

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Re: Wee Heavy mash temp
« Reply #18 on: March 05, 2012, 02:58:06 PM »
What attenuation do you normally get?
What FG do you want to hit?
What OG with your normal attenuation will give you your target FG?
What temp is your normal mash?
If you need more attenuation decrease mash temp.
If you need less attenuation increase mash temp.

Make further adjustments on your next brew.

Anyway, that's how I do it.
I look at what FG I want and then plan my grain bill and mash to hit it.

For a 1.100 Wee Heavy you can start with your "normal" mash.  And if your mash is truly "normal" your attenuation is 75% and you will end up some where around 1.025 FG

Don't worry if you are off, the beer will still be great.
Fred Bonjour
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Everything under 1.100 is a 'session' beer ;)

Offline hokerer

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Re: Wee Heavy mash temp
« Reply #19 on: March 05, 2012, 05:09:04 PM »
Thanks Fred, that's a good way to look at it.  Only problem is, I don't really have an answer for the FG question...

What FG do you want to hit?

I look at what FG I want and then plan my grain bill and mash to hit it.

...some maybe I would be better off asking what FG I should shoot for and mash accordingly.

Joe

Offline bonjour

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Re: Wee Heavy mash temp
« Reply #20 on: March 05, 2012, 07:39:09 PM »
per the style guide 1.018  to 1.056

I'd shoot for 1.025, which should be your normal mash, and adjust your next batch.
Fred Bonjour
Co-Chair Mashing in Michigan 2014 AHA Conference in Grand Rapids, Michigan
AHA Governing Committee; AHA Conference, Club Support & Web Subcommittees



Everything under 1.100 is a 'session' beer ;)

Offline tomsawyer

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Re: Wee Heavy mash temp
« Reply #21 on: March 06, 2012, 06:13:00 AM »
It is best to turn down the heat and stir continuously once it starts to thicken significantly. 
Making candi sugar or caramelizing wort is not done with the stove top setting on high!
Neither is a cereal mash on the stove top, especially with a thick mash.

I didn't find the need to stir the candi sugar in my nonstick pot, it had a nice rolling boil and nothing stuck to the pot.  As for the advice on a cereal mash, I guess I found that out for myself the hard way.

Lennie
Hannibal, MO

Offline richardt

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Re: Wee Heavy mash temp
« Reply #22 on: March 09, 2012, 09:06:21 AM »
That makes sense, I use a SS skillet (triclad bottom,non-coated) and a high-temp silicone spatula.  I have to leave the temp on 3 or 4 (not high) to control the rate of boil to keep up with my stirring.  I'd love to use non-sticks but they are terribly mistreated in my house (not by me).

Offline hokerer

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Re: Wee Heavy mash temp
« Reply #23 on: March 12, 2012, 04:34:57 PM »
Well, the deed is done.  Decided to shoot for 154F but, since I'm still dialing in my new larger Coleman Xtreme, came in a little low.  Went ahead and added some boiling water and ended up at 156F (155F end of mash).  Came pretty close on my volume (1+ quart extra) and OG (1.102).  Pitched on top of the WY1728 cake from the earlier Irish Red and, wow, this evening come home from work to almost a gallon of muck in the blowoff container.  Interesting brew day but I think I'm gonna like this one.
Joe

Offline bonjour

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Re: Wee Heavy mash temp
« Reply #24 on: March 12, 2012, 04:39:30 PM »
watch your temps

In a recent contest I judged most common problem I saw was too warm of a ferment, (80% of my flight) and a lot of fusels, headache within an hour of the flight finish.
Fred Bonjour
Co-Chair Mashing in Michigan 2014 AHA Conference in Grand Rapids, Michigan
AHA Governing Committee; AHA Conference, Club Support & Web Subcommittees



Everything under 1.100 is a 'session' beer ;)

Offline hokerer

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Re: Wee Heavy mash temp
« Reply #25 on: March 12, 2012, 04:45:49 PM »
watch your temps

In a recent contest I judged most common problem I saw was too warm of a ferment, (80% of my flight) and a lot of fusels, headache within an hour of the flight finish.

Been fermenting pretty constantly at 60F (wort temp).  Would have preferred 55F, but I'll live with it.
Joe

Offline bonjour

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Re: Wee Heavy mash temp
« Reply #26 on: March 12, 2012, 04:47:23 PM »
Awesome,  a bit "worried" when you had so much blow-off
Fred Bonjour
Co-Chair Mashing in Michigan 2014 AHA Conference in Grand Rapids, Michigan
AHA Governing Committee; AHA Conference, Club Support & Web Subcommittees



Everything under 1.100 is a 'session' beer ;)

Offline hokerer

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Re: Wee Heavy mash temp
« Reply #27 on: March 12, 2012, 04:51:26 PM »
Awesome,  a bit "worried" when you had so much blow-off

Yeah, I almost always have at least some blowoff.  I ferment 5.5 gallon batches in a 6 gallon Better Bottle.
Joe

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Re: Wee Heavy mash temp
« Reply #28 on: March 13, 2012, 07:19:25 PM »
Yep, that what I call some blowoff...

Joe

Offline tygo

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Re: Wee Heavy mash temp
« Reply #29 on: May 20, 2012, 06:01:31 AM »
I brewed my wee heavy up two weeks ago. OG 1.129.  Took a gravity reading yesterday and it's down to 1.029.  Might get another point or two shaved off of that over the next week before I transfer it for aging.  I mashed at 148 for two hours.  The sample tasted pretty good.
Clint
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