- Joined
- Oct 19, 2021
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Hi All,
I would like to perform an overnight mash, reading previous posts on mash temperature I noticed someone had posted a standard deviation graph . From the ideal temperature it indicated higher temps produced a sweet, maltier taste with lower ABV and lower vice versa.
Now are these temperature characteristics based on the max temperature reached or the average during the mash or another black magic equation?
The brew in mind is a Boxcar Double Dark Mild with an 8.18KG grain bill.
My options open to me are ....
A. to Mash at 69 Deg for the 60mins then leave overnight. Then raise the temperature to 75 Deg for 10 mins.
B. Mash at 69 Deg then leave overnight, once again raising the temperature in the morning.
Would you experts believe I could expect the correct flavours on either plan. For me, taste is more important than achieving the quoted 6.3%
Cheers
I would like to perform an overnight mash, reading previous posts on mash temperature I noticed someone had posted a standard deviation graph . From the ideal temperature it indicated higher temps produced a sweet, maltier taste with lower ABV and lower vice versa.
Now are these temperature characteristics based on the max temperature reached or the average during the mash or another black magic equation?
The brew in mind is a Boxcar Double Dark Mild with an 8.18KG grain bill.
My options open to me are ....
A. to Mash at 69 Deg for the 60mins then leave overnight. Then raise the temperature to 75 Deg for 10 mins.
B. Mash at 69 Deg then leave overnight, once again raising the temperature in the morning.
Would you experts believe I could expect the correct flavours on either plan. For me, taste is more important than achieving the quoted 6.3%
Cheers
