Mash temp question

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

Moderator: slothrob

Mash temp question

Postby pjacobs4 » Wed Jun 25, 2008 6:28 pm

I recently brewed an american amber and the strike temp was a little high. After stirring the temp was at 162 and I was shooting for 154. I added ice and closed it up. 1/2 an hour later I measured it at it was at 142. I did a decoction and brought the temp to 157 for 20 minutes. What should I expect for flavor? I am assuming it will be a drier beer?

9 lb belgian 2 row
1/2 lb munich
1/2 lb biscuit
1/2 lb carmel 90
pjacobs4
 
Posts: 2
Joined: Wed Jun 25, 2008 6:23 pm

mash temp

Postby slothrob » Wed Jun 25, 2008 9:00 pm

I'm not sure. I'd expect dry but with some residual body, but with such a wild fluctuation, I think you'll have to tell us how it came out.
BTP v2.0.* Windows XP
User avatar
slothrob
Moderator
Moderator
 
Posts: 1769
Joined: Mon Apr 10, 2006 1:36 pm
Location: Greater Boston

Postby pjacobs4 » Sat Jul 05, 2008 12:52 pm

Well, I am pleasantly surprised with the results. I bottled it today and tasted it. It was drier than I had initially hoped, but it was very smooth, crisp and clearer than any extract beer I have brewed. The cascades were great and bright and there was very little yeast taste. I am hoping this means that it will be ready to drink fairly quickly!
pjacobs4
 
Posts: 2
Joined: Wed Jun 25, 2008 6:23 pm


Return to Techniques, Methods, Tips & How To

Who is online

Users browsing this forum: No registered users and 1 guest

cron