[waltsmalt]

Pursuing some sessions beers to start off the year, I’m hoping to brew a clone of New Glarus’ Totally Naked.  I’m using the recipe found in Session Beers by Talley.  In the book there is not a mash temperature listed.  The recipe is rather simple and it’s all American 2 Row and the OG is 1.040 and final gravity is 1.008. 

Sometimes when I think session beer, I think higher mash temperatures but this beer finishes on the drier end at 1.008.  I’m thinking mashing at 152F for 60 minutes. 

Thoughts?

[dmtaylor]

More than anything else, it depends on the yeast.  What yeast strain do you plan to use?

[waltsmalt]

Right. Forgot about that.  34/70

[dmtaylor]

Okay.  In my experience, that yeast has an average attenuation of about 74-75%.  So starting with an OG of 1.040, with a "normal" mash, you might expect a final gravity of about 1.010.  So...... if you want FG 1.008, you should probably mash low and long, let's say 149 F for 90 minutes.

That's what I would do.

[Iliff Ave]

I typically get about 78% attenuation when I mash at 150F for 45 minutes

[ynotbrusum]

I think it was Denny who first suggested that rather than cloning a commercial beer, consider doing an homage to the brew.  That is, you are likely not going to absolutely duplicate the commercial beer, possibly due to different ingredients, water, and/or process.  I suspect that the 2 row barley can differ significantly in final flavor - using any number of American malts.  Good luck to you on seeking out a fine tasting beer, if not a true example of the Classic American Pilsner (no corn or rice according to NG); it seems that the craft world is embracing the style these days.

[denny]

I think it was Denny who first suggested that rather than cloning a commercial beer, consider doing an homage to the brew.  That is, you are likely not going to absolutely duplicate the commercial beer, possibly due to different ingredients, water, and/or process.  I suspect that the 2 row barley can differ significantly in final flavor - using any number of American malts.  Good luck to you on seeking out a fine tasting beer, if not a true example of the Classic American Pilsner (no corn or rice according to NG); it seems that the craft world is embracing the style these days.

Agreed on all.  And mash temp may or may not make much difference depending on the malt you use.

[waltsmalt]

I think it was Denny who first suggested that rather than cloning a commercial beer, consider doing an homage to the brew.  That is, you are likely not going to absolutely duplicate the commercial beer, possibly due to different ingredients, water, and/or process.  I suspect that the 2 row barley can differ significantly in final flavor - using any number of American malts.  Good luck to you on seeking out a fine tasting beer, if not a true example of the Classic American Pilsner (no corn or rice according to NG); it seems that the craft world is embracing the style these days.

Totally agree with this.  Like you said, I was really looking for a simple, clean lager with a low ABV.  I that I read that New Glarus uses Wisconsin grown barley, so you’re point is very valid.  I remember years ago listening to an interview of Dan Carey (co-owner of New Glarus with his wife) and he was pretty tight lipped about ingredients and their recipes.

[waltsmalt]

The 2-Row that I’ll be using is Rahr.

[denny]

The 2-Row that I’ll be using is Rahr.

I have a lot of experience with Rahr pale malt. I found that it took a large change in temp to make any difference in attenuation.