What mash temp???????

[Devonhomebrew]

What sort of mash temp do i want to do if i want a dry, crisp, bitter ale??????????

 

[Baz Chaz]

Sorry, should check my own notes before posting

63 to 66 c lower end for what you're wanting :idea:

 

[keith1664]

If going for dry and crisp you really need to be lower than that, I'd suggest 64.

 

[DaveMack]

I'll meet you both half way and go for what i always do it at 66C , i get my strike temp at 72C

 

[evanvine]

66C in my book is standard mash temp!
The lower the temp you mash at the less higher order sugars you get.
This should then ferment out to a lower gravity, drier brew.

 

[Devonhomebrew]

So 63 would still extract sugars just fermentable ones rather than non fermentable ones right?

 

[evanvine]

I think that's about the bottom line.

 

[shocker]

Wow ! Never had it explained so succinctly before ! I think I actually understand it now :clap: :clap:

 

[unclepumble]

If your after a really dry beer you could also add pilsner powder, in the fermenter, it won't give you a pilsner just a dry beer, as it contains enzymes that convert complex sugars that are not normally converted in a traditional mash situation.

You will get a very thin dry beer with not much body, you can get it Here or your local HBS, None of the forum sponsors seem to stock it though.

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