Dry stout mash temp

[Sean_Mc]

I've been trying and failing to get my head around the ideal mash temp for a dry stout.

Sorry but my brain seems to switch off when I start reading about Diastase, alpha and beta amylase and the ideal level of maltose to dextrins :?

Think I'm pretty much sorted with my water treatment and ph level, a little higher for stout around 5.4 yeah???

If I've got it right and some of what I read has sunk in I should mash at 68c???

Also would investing in Beersmith or Promash be simpler

 

[Aleman]

Cooler mash temp = Drier beer . . . so drop down to 62-64 for a dry stout

 

[Sean_Mc]

Thanks Aleman, good job I checked :thumb:

Must go back and re-read