On Thu, Oct 20, 2011 at 08:26:42PM +0200, Morten Haugaard Boldsen wrote:
> Jeg havde egentlig også tænkt mig at lave en lidt sød juleøl på lørdag ved
> netop at mæske ved en lidt højere temp. for netop at få noget uforgærbart
> sukker. Jeg forestillede mig noget i retning af mæskning 65 grader i 60 min,
> 70-72 grader i 10-15 min og derefter skrue op på fuld styrke indtil kogning.
> Men aner ikke om det giver nogen effekt eller er for meget/for lidt. Det
> skal bare prøves.
My guess is that all the conversion happens in the first 60 minutes at 65
degrees, which is pretty well normal mashing schedule. Raising the
temperature after that won't make much of a difference.
I would start around 68 degrees for a bit more full-bodied beer, and 70 for
decidedly sweet, maybe even more. And not too long, you don't want to get
a "perfect" mash where all sugar has been produced.
For my everyday mild ales, I mash 72 degrees for 5 minutes, and mash out with
boiling water! I get quite a nice body in a beer of 2% alc, or less.
It is fun to play with mashing. Even if you screw up badly, out tends to come
beer anyway
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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