Author Topic: 1.100 wort mash  (Read 1839 times)

Offline dak0415

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1.100 wort mash
« on: September 15, 2010, 05:58:44 PM »
All (Fred?),
I am planning a Flying Dog, Double Dog Pale ale clone for a neighbor.  Beersmith says OG of 1.103, using WLP007 yeast, FG of 1.023.  I find DD cloying and syrupy, but that's just me.  Any suggestions on mash temp? Using 20lbs pale malt and 12 oz of Crystal 120.
Dave Koenig
Anything worth doing - is worth overdoing!

Offline Hokerer

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Re: 1.100 wort mash
« Reply #1 on: September 15, 2010, 06:08:05 PM »
It's not just you.  I too find most of beers that "big" to be a little toy cloying for my tastes.  I think, though, with that high of an FG, that's what you're gonna get.  You might want to try getting that FG down via mashing low and/or replacing some of your grist with sugar of some sort.

Offline bonjour

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Re: 1.100 wort mash
« Reply #2 on: September 15, 2010, 06:19:04 PM »
Because you want to really dry it out, I would mash at 148-149F for at least 2 hours.

Put this wort on the yeast cake of a smaller beer.  (To dry it out I want more than the normal amount of yeast to pitch)

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 ;)