Jan - Feb 2015 BYO magazine

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mckay75
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Jan - Feb 2015 BYO magazine

Post by mckay75 » Fri Jan 29, 2016 1:08 pm

Does anyone have this magazine? There's a hoppy brown ale recipe in there that I plan on brewing soon (Peekskill Malt Balls Brown Ale)...and it recommends mashing at 145F. I've never heard of mashing that low...especially for that style. Do you suppose they meant 154? Thoughts?
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Hobbitfu
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Re: Jan - Feb 2015 BYO magazine

Post by Hobbitfu » Fri Jan 29, 2016 3:57 pm

145F is about 63C so if attenuation is the goal then is probably accurate. I'll have to look at my issue tonight.
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LeafMan66_67
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Re: Jan - Feb 2015 BYO magazine

Post by LeafMan66_67 » Fri Jan 29, 2016 4:10 pm

145F appears to be correct, as they are talking about maximum ferment-ability, low mash temperature and increasing mash length to 90 minutes to compensate for the low mash temp ...
"He was a wise man who invented beer." - Plato
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Re: Jan - Feb 2015 BYO magazine

Post by mckay75 » Fri Jan 29, 2016 4:46 pm

right on...thanks guys!
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