Mashing High, possible issues?

[dolecek21]

I’m planning on brewing a Scottish ale (80/- export) this weekend and am planning on mashing at 158 F. I calculate the strike water to be ~172 F (using beersmith). This would be as high of a mash temp as I have used. I don’t expect any problems , as I haven’t heard anyone else mention anything, but the thought crossed my mind. At what point do you have to start being concerned about denaturing the enzymes with a high single infusion mash? I’ve always added grain to water to reduce dough balls, and I guess that could make a difference. I’d also guess the time spent at the high temperature would play a big role.

Has anyone had an issue with mash efficiency at higher mash temps?

[mtnrockhopper (Jimmy K)]

Don’t worry about it. You’re talking about a very common practice. A few reasons would be - even if exposed to high temperatures, the enzymes don’t denature instantly. And even if you denature some enzymes, modern malt has plenty to make up for it.

[garc_mall]

For my session beers, I mash at 162. I have had no conversion issues.

[klickitat_jim]

Seems way high strike temp. How much water, grain, grain temp?

[jonhughey_att.net (HoosierBrew)]

I heat my strike water often ~ 13 degrees above target mash temp, depending on time of year since I use a cooler and store it in the garage.  His is 14 degrees - I think the strike temp looks high because he’s mashing high.

[dolecek21]

Thanks, ya I figure it’s not going to be a problem. I think I’m curious as much as anything.

The calculation is using 1 qt/lb water to grain ratio, cooler and grain temp ~ 72 (room temp). My grain bill is just under 10 lbs. Depending on how cold it is on Sat., I will most likely pre-heat my cooler/tun which would lower the strike water temp a bit.

[klickitat_jim]

The strike calculator I use is always accurate. With 10#, 2.5 gallon, 72° grain, I show 175° strike.

[dannyjed]

I don’t think you’ll have any issues. I heard that Lagunitas mashes their beers at 160 and I think they make some good stuff.

[stbloomfield_gmail.com (ccfoo242)]

I use 158 to 160 often with water temp being around 170 going in like you have. No worries.

[three]

I mash in a cooler as well.  With a grain temperature of 72-75 I add my strike water and let it cool and mash in when the water is 9-10 degrees from what I’m striving for.  The results have been very consistent.  My typical mash is 14 to 18 lbs of grain with about 1.35 quarts of water per pound.

[morticaixavier]

yeah, I mash session beers at 162 all the time. I would think that 1qt/lb is a little thick and that might affect your conversion efficiency some. If your after big and malty consider no sparge.

Mash at around 2qt/lb and, if the number seem like you’ll need a bit more pre-boil, add it as a mash out step.

[garc_mall]

@morticaixavier

yeah, I mash session beers at 162 all the time. I would think that 1qt/lb is a little thick and that might affect your conversion efficiency some. If your after big and malty consider no sparge.

Mash at around 2qt/lb and, if the number seem like you’ll need a bit more pre-boil, add it as a mash out step.

Agreed, if you are looking to make a session-ish beer that is malt forward (like a Scottish) I would no-sparge if it is possible on your system.

[dolecek21]

@garc_mall

@morticaixavier

yeah, I mash session beers at 162 all the time. I would think that 1qt/lb is a little thick and that might affect your conversion efficiency some. If your after big and malty consider no sparge.

Mash at around 2qt/lb and, if the number seem like you’ll need a bit more pre-boil, add it as a mash out step.

Agreed, if you are looking to make a session-ish beer that is malt forward (like a Scottish) I would no-sparge if it is possible on your system.

Ya, I mis-typed that part. I usually shoot for 1.5 qt/lbs (what I meant to type), and plan on that for this one as well. OG = 1.050.

[klickitat_jim]

In that case, 10 lbs, 4.25 gallons, 72° grain, = 168° strike for 158° mash.

[morticaixavier]

@klickitat_jim

In that case, 10 lbs, 4.25 gallons, 72° grain, = 168° strike for 158° mash.

bump that a couple of degrees to pre-heat the mash tun and your at 170ish.

[jonhughey_att.net (HoosierBrew)]

@morticaixavier

@klickitat_jim

In that case, 10 lbs, 4.25 gallons, 72° grain, = 168° strike for 158° mash.

bump that a couple of degrees to pre-heat the mash tun and your at 170ish.

Pretty much my differential too.

[ynotbrusum]

Preheat the mash tun and bring the grain inside your house the night before and it will work fine.  I followed Mort’s suggestion on my last a Scottish 80/- mashing at 158F and the hydro sample at racking to keg was delicious!

[stbloomfield_gmail.com (ccfoo242)]

If you have beer smith then you can enter your grain and mash tun temps and it will tell you what temp water to add.

[mabrungard]

I’m not a fan of mashing at high temperature to enhance sweetness. After almost 15 years of beer judging, I have found that one of the cardinal sins of many homebrewers is creating beers that fail to finish dry enough.

If sweetness is desired, reduce the bittering and allow the sweetness to exhibit that way. In my opinion, raising the mashing temperature is best reserved for those cases where the gravity of the wort is low and the brewer is trying to improve the body via reduced fermentability.  In a beer that has adequate gravity in the first place, reduced fermentability is not the way to achieve a sweeter or maltier perception in the beer…reduced bittering is.

[morticaixavier]

@mabrungard

I’m not a fan of mashing at high temperature to enhance sweetness. After almost 15 years of beer judging, I have found that one of the cardinal sins of many homebrewers is creating beers that fail to finish dry enough.

If sweetness is desired, reduce the bittering and allow the sweetness to exhibit that way. In my opinion, raising the mashing temperature is best reserved for those cases where the gravity of the wort is low and the brewer is trying to improve the body via reduced fermentability.  In a beer that has adequate gravity in the first place, reduced fermentability is not the way to achieve a sweeter or maltier perception in the beer…reduced bittering is.

I agree, I reserve high mash temps for session beers. I rarely go above 155 for anything above 1.050