Mash temp question

all about mashing and fermenting grains

Re: Mash temp question

Postby TasSpirits » Thu Jul 27, 2017 9:17 pm

bluc wrote:Yea 68 degree rest..I was aiming for 65degrees rest. Read 5 degrees above target rest temp is a good rule of thumb but it didnt drop as much as expected..


Been reading a bit more on rest temps, higher mash temp(68-75) creates longer sugar chains which are less fermentable, lower temp(54-65) produce single Maltose units which are more fermentable, in beer speak, higher mash temp = more body/lower mash temp, thinner body. Not a beer drinker so I won't comment on that, makes sense that a higher mash temp will give a slightly inaccurate SG due to unfermentables. :handgestures-thumbupleft:

Lowie, I always mash with 3L per KG, get consistent results every time. Almost always above 1.060 :handgestures-thumbupleft:
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Re: Mash temp question

Postby EziTasting » Thu Jul 27, 2017 9:27 pm

we recently had a beer brewer help us ;mash-in' and he got us to use 12L for 4Kg of grain... so 3L/Kg seems appropriate (for beer anyway)... :think:
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Re: Mash temp question

Postby TasSpirits » Thu Jul 27, 2017 10:23 pm

EziTasting wrote:we recently had a beer brewer help us ;mash-in' and he got us to use 12L for 4Kg of grain... so 3L/Kg seems appropriate (for beer anyway)... :think:


Beer is what we are making at the end of the day, we are just not doing all of the steps, from what I've read most Whisky distilleries wort is between 5-8% :handgestures-thumbupleft:
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Re: Mash temp question

Postby EziTasting » Thu Jul 27, 2017 10:33 pm

Thx Tas.,

Gotto wait until next week before I get a chance to measure the SG again on our ferment.

Can't believe how excited I am for this to go to the next step. Hope this excitement never wanes... although I could use some more self control... 8-}
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