Ideal stout mashing temp?

[bigdave]

Whats an ideal mashing temp for a dry stout? would about 63ºc be about right?

[steve_flack]

I would probably aim a bit higher 64-65C. Depends on if your thermometer is accurate.

[bigdave]

My thermometer is accurate and I can hit mash temp pretty much spot on but I'd read that a lower mash temp gives a drier taste whilst a slightly higher mash gives a sweeter one.

[lupulin]

A higher temp lends more body, but I don't think I would agree that 'sweetness' is really the right word. I tend to mash high for my dry stouts because without crystal malt there really is no sweetness and they tend to be a bit watery if mashing low. I do mine at 156-158 (69 C) and have never thought that it was too thick or full. Depends how you like your stouts, though.

[banjokat]

Hi Dave, I mashed my 4SOS @ 67. Worked well but I'm no expert!

[bigdave]

Thanks guys, High mash it is then!