MASH TEMPERATURE

[trucker5774]

I am aiming to produce particularly malty, sweet beer, which has an almost caramel sickly richness. Just how high a mash temperature can I go before it is detrimental? Any other suggestions also welcome. It's a request by a mate based on a beer he tried but has forgotten what it was

[edit1now]

About 70°C tops otherwise you won't produce anything for the yeast to eat. Have you got some way of controlling the temperature of the mash (HERMS, RIMS, decoction etc.)? If yes, then try half an hour at 60°C to make fermentable sugars and 1 hour at 70 or 72°C to make the unfermentables.

[6470zzy]

I am aiming to produce particularly malty, sweet beer, which has an almost caramel sickly richness. Just how high a mash temperature can I go before it is detrimental? Any other suggestions also welcome. It's a request by a mate based on a beer he tried but has forgotten what it was

You can also attain that same effect (sickly richness) by loading up on the crystal malt.

Cheers

[trucker5774]

I don't have any means of controlling the mash temperature once it's underway. The hottest I have mashed so far is 69C. I have upped the crystal in the past too. What percentage of crystal would be considered a maximum (from experience rather than theory).........I prefer to gain from some other person's cock up than one of my own....been there

[mysterio]

Sarah Hughes Ruby Mild apparently has 25% crystal malt in it...

Personally I think 15% is pushing the limit but I don't have a sweet tooth.

[trucker5774]

mmmmmmmmmm I thought perhaps trying 20% having previously thought of 10% as starting to get a bit high

[6470zzy]

mmmmmmmmmm I thought perhaps trying 20% having previously thought of 10% as starting to get a bit high

I have never done more that about 15% myself and even so I was pushing 60 IBU with that recipe if I recall correctly
my notebook is never at hand when I want to consult it.

Cheers

[trucker5774]

As you say, it's the balance that makes the beer...........that's not what my mate was after so it looks like I will just through all the "sweet factors" together and give it a whirl!

[JabbA]

Would sticking some candi sugar into the boil help? I've got a 500g of the dark stuff waiting to be used- I just need to come up with a recipe...

Cheers,
Jamie

[oxford brewer]

Would sticking some candi sugar into the boil help? I've got a 500g of the dark stuff waiting to be used- I just need to come up with a recipe...

Cheers,
Jamie

I dont think candi sugar will help with body/mouthfeel as it is fully fermentable!(iirc).

[JabbA]

Oh, I was under the impression that it wasn't and that it gave sweetness to Belgian beers. Or have i got it arse-about-face and it's used to get the high alcohol levles

Yours confused,
Jamie

[Blackaddler]

Sarah Hughes Ruby Mild apparently has 25% crystal malt in it...

Personally I think 15% is pushing the limit but I don't have a sweet tooth.

Sarah Hughes Ruby Mild recipe is nearer 85% Maris Otter and 15% Crystal.

I regularly use 10% Crystal 400 in my brews, along with a little Chocolate Malt, Roasted Barley and Torrified Wheat.

It makes a very tasty brew. Nice and malty with some subtle undertones.
I don't use a lot of hops normally [Fuggles, around EBU 25]. I don't want to smother the maltiness.

I mash at 66-67°C for 90 mins, normally.

[oxford brewer]

Oh, I was under the impression that it wasn't and that it gave sweetness to Belgian beers. Or have i got it arse-about-face and it's used to get the high alcohol levles

Yours confused,
Jamie

A Belguim beer at 8-10%abv wont have as much body as a Winter Warmer or Old Ale of the same strength!Candi sugar will add gravity points but will leave no residule sweetness.

[Mountain]

I am aiming to produce particularly malty, sweet beer, which has an almost caramel sickly richness. Just how high a mash temperature can I go before it is detrimental? Any other suggestions also welcome. It's a request by a mate based on a beer he tried but has forgotten what it was

I had a similar idea a while back and mashed a brew at 68C with around 15% Crystal and a little pale choc malt and it turned out far to sweet for my taste. It was a decent result but just too sickly. With hindsight I should have chucked a load more hops in.
If you want sweet 68C should do it any higher you'll probably be drinking treacle!
-
I now go for 64C most of the time now....

[6470zzy]

Oh, I was under the impression that it wasn't and that it gave sweetness to Belgian beers. Or have i got it arse-about-face and it's used to get the high alcohol levles

Yours confused,
Jamie

It is used to reduce increase the alcohol without the addition of extra malt which would add too many unfermentables. Thereby dodging the cloying beer syndrome

Cheers