Best Temp for a Sweeter Fuller Body?

WishboneBrewery · Post by **WishboneBrewery** » Fri Nov 06, 2009 11:26 am

Plans on brewing this viewtopic.php?f=5&t=28002 which I was wondering whether to Mash a bit hotter than normal, 66-67C being my regular Mash temp, how much hotter for a little bit more body and sweetness?
Is just a degree or so enough for this?

aus069 · Post by **aus069** » Fri Nov 06, 2009 12:01 pm

You should be right mashing a degree hotter it will give you more sweetness and fuller body .

Cheers
aus069

WishboneBrewery · Post by **WishboneBrewery** » Fri Nov 06, 2009 12:06 pm

So aim for 68-69c or 67-68c ? Near enough is good enough?

trucker5774 · Post by **trucker5774** » Fri Nov 06, 2009 1:38 pm

pdtnc wrote:So aim for 68-69c or 67-68c ? Near enough is good enough?

Just bottled one doing exactly that. I also used a bit more crystal malt and Windsor yeast................hard to tell till it's ready, but seems to have done the trick

WishboneBrewery · Post by **WishboneBrewery** » Fri Nov 06, 2009 4:29 pm

what Temp did you mash in at then? 68c?

Dr. Dextrin · Post by **Dr. Dextrin** » Fri Nov 06, 2009 4:52 pm

I normally start the mash at 69C for a sweeter finish.

WishboneBrewery · Post by **WishboneBrewery** » Fri Nov 06, 2009 5:17 pm

I'll aim for 68-69c then, thanks

trucker5774 · Post by **trucker5774** » Fri Nov 06, 2009 6:10 pm

I aimed for 69........just seemed like a nice number

ended up with 68

WishboneBrewery · Post by **WishboneBrewery** » Fri Nov 06, 2009 6:16 pm

69 and ended up with 68????
Sounds like a common Brewers complaint

dave-o · Post by **dave-o** » Fri Nov 06, 2009 6:22 pm

trucker5774 wrote:I aimed for 69................ ended up with 68

Actually, that sounds quite painful.

Invalid Stout · Post by **Invalid Stout** » Sat Nov 07, 2009 6:44 pm

How hot can you actually go before you start denaturing too many enzymes? 70Âº? 72Âº? 75Âº?

Black_Sheep · Post by **Black_Sheep** » Sun Nov 08, 2009 2:56 pm

I've got a similar query after I've accidentally mashed at 72C after a cock eyed look at the thermometer. It was 68C at the end of a 90 min mash, what will it taste like?

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Best Temp for a Sweeter Fuller Body?

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Re: Best Temp for a Sweeter Fuller Body?

Re: Best Temp for a Sweeter Fuller Body?

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