Malts that add body to beer

[natebriscoe]

@denny

@natebriscoe

+1 for just upping the mash temp. I find when batch sparging you need to go higher with the mash temp than you would think. What kind of fg are you getting?

That’s a very interesting observation.  What do you attribute that to?  I certainly don’t mash any higher because of batch sparging.  AAMOF, my mash temps have been trending downwards.  What is it about batch sparging that makes a higher mash temp necessary?

I attribute it to temp loss in a cooler, the amount of time lautered wort stays at mash temp, the inability to do a thorough mashout. This is all compared to my rims system and beersmith (and I already know how you feel about brewing calculator estimations). But by upping about 2deg when batch sparging I hit my numbers the same both ways.

[denny]

@natebriscoe

@denny

@natebriscoe

+1 for just upping the mash temp. I find when batch sparging you need to go higher with the mash temp than you would think. What kind of fg are you getting?

That’s a very interesting observation.  What do you attribute that to?  I certainly don’t mash any higher because of batch sparging.  AAMOF, my mash temps have been trending downwards.  What is it about batch sparging that makes a higher mash temp necessary?

I attribute it to temp loss in a cooler, the amount of time lautered wort stays at mash temp, the inability to do a thorough mashout. This is all compared to my rims system and beersmith (and I already know how you feel about brewing calculator estimations). But by upping about 2deg when batch sparging I hit my numbers the same both ways.

Interesting…whatever works for ya is the right thing to do!

[natebriscoe]

The Op’s fg could shed some light on what’s really going on for him.

[factory]

@natebriscoe

@factory

@blatz

I’m not denny, but what was the crystal/cara in the first run of the recipe you made, assuming there was at least some?

might actually help us if you posted all the recipe specifics, at least the grain bill, yeast and mash temp.

10% is a pretty good weight for a crystal/cara malt to get you a medium to full body, if using a moderate mash temp (150-155df).  but we’ll know more once you let us in on where you’re at currently.

I had no crystal or cara-anything in the original recipe.  It had a 100% base of Marris Otter (10 or 11 lbs, I think).  I used plain old WLP001 yeast and I mashed at 154F for about 60 to 75 minutes IIRC.  I also batch sparge with equal amounts of water.  I forget the exact amounts and times (recipe is in BeerSmith on my computer at home) but I used Columbus for bittering (FWH addition) and then amarillo for flavor.

+1 for just upping the mash temp. I find when batch sparging you need to go higher with the mash temp than you would think. What kind of fg are you getting?

My FG for the last 2 brews were 1.010 and 1.012.

[blatz]

@factory

My FG for the last 2 brews were 1.010 and 1.012.

pretty consistent with what i’d expect an all basemalt FG.

If you want to stick with all MO, try 158df mash temp as Kyle suggested above. I’d expect a little less attenuation.  If you are fly sparging, are you raising to mashout before sparging?  Just checking as if not, the extra 45-60min at mash temps could make your wort more fermentable.

If you want to use some crystal, which I personally would prefer for some flavor complexity, I would actually start at 7% of a medium (15-45L) crystal, and keep your mid range mash temp.  Then if its too much, rachet down to 5% next time or up to 10% if you still want more.

[factory]

@blatz

@factory

My FG for the last 2 brews were 1.010 and 1.012.

pretty consistent with what i’d expect an all basemalt FG.

If you want to stick with all MO, try 158df mash temp as Kyle suggested above. I’d expect a little less attenuation.  If you are fly sparging, are you raising to mashout before sparging?  Just checking as if not, the extra 45-60min at mash temps could make your wort more fermentable.

If you want to use some crystal, which I personally would prefer for some flavor complexity, I would actually start at 7% of a medium (15-45L) crystal, and keep your mid range mash temp.  Then if its too much, rachet down to 5% next time or up to 10% if you still want more.

I batch sparge, so I don’t raise up to mash-out temps.  I’m going to try the middle of the road approach with the Crystal and then go from there.  Of course, now that will be later this summer before I get an opportunity to brew again.  I’m in the Navy and I’ll be going away for a bit and visiting a hotter climate.  Thanks for all the help and suggestions!

[klickitat_jim]

Be safe. Thanks for your service

[blatz]

@klickitat_jim

Be safe. Thanks for your service

+1 to that.

[mtnrockhopper (Jimmy K)]

@natebriscoe

@denny

@natebriscoe

+1 for just upping the mash temp. I find when batch sparging you need to go higher with the mash temp than you would think. What kind of fg are you getting?

That’s a very interesting observation.  What do you attribute that to?  I certainly don’t mash any higher because of batch sparging.  AAMOF, my mash temps have been trending downwards.  What is it about batch sparging that makes a higher mash temp necessary?

I attribute it to temp loss in a cooler, the amount of time lautered wort stays at mash temp, the inability to do a thorough mashout. This is all compared to my rims system and beersmith (and I already know how you feel about brewing calculator estimations). But by upping about 2deg when batch sparging I hit my numbers the same both ways.

From what you’re saying, you’d need to raise mash temp a little when fly sparging with a cooler. What you’re saying makes sense, but it’s not batch vs fly sparging. You’re really comparing RIMS vs infusion mash. Right?

[natebriscoe]

@mtnrockhopper

@natebriscoe

@denny

@natebriscoe

+1 for just upping the mash temp. I find when batch sparging you need to go higher with the mash temp than you would think. What kind of fg are you getting?

That’s a very interesting observation.  What do you attribute that to?  I certainly don’t mash any higher because of batch sparging.  AAMOF, my mash temps have been trending downwards.  What is it about batch sparging that makes a higher mash temp necessary?

I attribute it to temp loss in a cooler, the amount of time lautered wort stays at mash temp, the inability to do a thorough mashout. This is all compared to my rims system and beersmith (and I already know how you feel about brewing calculator estimations). But by upping about 2deg when batch sparging I hit my numbers the same both ways.

From what you’re saying, you’d need to raise mash temp a little when fly sparging with a cooler. What you’re saying makes sense, but it’s not batch vs fly sparging. You’re really comparing RIMS vs infusion mash. Right?

I suppose so.  I haven’t fly sparged with the cooler in years. So for an infusion mash with out the ability to heat as the runnings go in the boil kettle I would up 2 degrees to start with, to match software estimations and my rims setup.

[natebriscoe]

@factory

@blatz

@factory

My FG for the last 2 brews were 1.010 and 1.012.

pretty consistent with what i’d expect an all basemalt FG.

If you want to stick with all MO, try 158df mash temp as Kyle suggested above. I’d expect a little less attenuation.  If you are fly sparging, are you raising to mashout before sparging?  Just checking as if not, the extra 45-60min at mash temps could make your wort more fermentable.

If you want to use some crystal, which I personally would prefer for some flavor complexity, I would actually start at 7% of a medium (15-45L) crystal, and keep your mid range mash temp.  Then if its too much, rachet down to 5% next time or up to 10% if you still want more.

I batch sparge, so I don’t raise up to mash-out temps.  I’m going to try the middle of the road approach with the Crystal and then go from there.  Of course, now that will be later this summer before I get an opportunity to brew again.  I’m in the Navy and I’ll be going away for a bit and visiting a hotter climate.  Thanks for all the help and suggestions!

I guess it depends if you want the Carmel malt character/sweetness in your beer (excluding carapils which don’t add much flavor). The ester profile has a lot to do with the body as well, so pitching rates, fermentation temp and yeast strain can make a big difference on the body.  Take care in that hotter climate.