Mash temp question

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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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Re: Mash temp question

Postby ThePaterPiper » Wed Aug 23, 2017 5:35 pm

Did you get to the bottom of this Bluc? Interested to know.
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Re: Mash temp question

Postby Swisswa » Wed Aug 23, 2017 6:21 pm

I've noticed this myself since starting all grain whisky, using the Safspirit American Whisky yeast... 3 batches so far and the OG is 1.07 and FG is 1.017 for all of them. Mashed them at 63 degrees for 20 minutes and 66 degrees for 90 minutes.

About to do another batch soon using US-05 and seeing if it finishes a bit drier.
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Re: Mash temp question

Postby bluc » Wed Aug 23, 2017 6:25 pm

Havnt tried again yet tied up with other stuff atm. But will post back when i try again.. :handgestures-thumbupleft:
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Re: Mash temp question

Postby TasSpirits » Wed Aug 23, 2017 9:36 pm

Swisswa wrote:I've noticed this myself since starting all grain whisky, using the Safspirit American Whisky yeast... 3 batches so far and the OG is 1.07 and FG is 1.017 for all of them. Mashed them at 63 degrees for 20 minutes and 66 degrees for 90 minutes.

About to do another batch soon using US-05 and seeing if it finishes a bit drier.


I just do a single step mash @ 65c then sparge, ferment using Safspirit Malt Whisky Yeast mainly, very rare that they don't ferment dry. Had the same result using a few beer yeasts including US-05. :handgestures-thumbupleft:
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Re: Mash temp question

Postby coffe addict » Thu Aug 24, 2017 9:30 am

Hey guys, my understanding is that if you are using an adjunct it won't go down to 1.000 also if you are mashing above say 63 that you're creating longer chain sugars that the yeast can't eat so it again won't go down to 1.000.
I use brewers friend for the calculations and it's usually very close. I plan my mashes to finish around 1.015 as much higher and I run into puking issues.

Most whiskey distilleries are mashing in the low 60's
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Re: Mash temp question

Postby tipsy » Thu Aug 24, 2017 12:43 pm

coffe addict wrote:Hey guys, my understanding is that if you are using an adjunct it won't go down to 1.000 also if you are mashing above say 63 that you're creating longer chain sugars that the yeast can't eat so it again won't go down to 1.000.
I use brewers friend for the calculations and it's usually very close. I plan my mashes to finish around 1.015 as much higher and I run into puking issues.

Most whiskey distilleries are mashing in the low 60's


:text-+1: I've never had an all grain finish near 1.000
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Re: Mash temp question

Postby TasSpirits » Thu Aug 24, 2017 6:30 pm

Are you Guys temp controlling your ferments?
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Re: Mash temp question

Postby bluc » Thu Aug 24, 2017 7:23 pm

Tas no temp control. Lowie no idea what happened, just went straight from heads to hearts with a stubbie full in between. Would think if it was leak i would have got 3-4 stubbies. Nothing about this run made sense. Tas i agree if i hadnt checked myself i would have said leak. Weird as. (Have had it happen on rum and a sugar head as well).
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Re: Mash temp question

Postby bluc » Thu Aug 24, 2017 7:31 pm

Hey lowie this is the original thread https://www.aussiedistiller.com.au/viewtopic.php?f=12&t=10493 according to that temp was 62.5 was sure it was 68 so that blows that theory out of the water also..
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Re: Mash temp question

Postby coffe addict » Fri Aug 25, 2017 7:34 am

Think you'll just have to do another a/g and see how you go guys!
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Re: Mash temp question

Postby EziTasting » Sun Sep 17, 2017 4:26 pm

coffe addict wrote:I plan my mashes to finish around 1.015 as much higher and I run into puking issues.


We ran a mixed beer wash yesterday (Pale Ale & Wheat beer) that was @ 1.014 and it puked like nothing I've seen before... It was quite low (4.7%) but the wheat and the wheat yeast made the most amazing Banana flavours i've ever come across! We didn't mash or ferment this one but I loved it right away... lets see how it comes off the oak!

bluc wrote:...just went straight from heads to hearts with a stubbie full in between...

I've actually had this with all our AGs so far! Taking 300ml of Fores, then 300ml cuts, getting around 5-7 jars where the last 2-3 jars are defs Tails!! So I'm struggling to find any heads...

We're running 4 plates with 60 minute reflux (100%) ... really strange; very different to anything else we've done before! I'm second guessing myself... :shifty:

Our OG has been quite low and I'v been getting quite a bit of feedback from guys here (Thank you, really appreciate it), but it seems my light-switch is faulty as I didn't get what was put down! :angry-banghead:

So, now that we've tested all three of our Malted Barleys (for flavour), we can focus on getting the best out of the grain (grain milling size and sparking control) - this is whats actually been said to me (which I missed, sorry) until I saw it, black on white:

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Re: Mash temp question

Postby Rush006 » Tue Sep 19, 2017 12:02 am

bluc wrote:Tas no temp control. Lowie no idea what happened, just went straight from heads to hearts with a stubbie full in between. Would think if it was leak i would have got 3-4 stubbies. Nothing about this run made sense. Tas i agree if i hadnt checked myself i would have said leak. Weird as. (Have had it happen on rum and a sugar head as well).

You didn't run it too fast and got smearing? I think that was one of my contributing factors with my bad run of Rum. Slowed it all right down and things started to change for the better.
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