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Jan - Feb 2015 BYO magazine
Posted: Fri Jan 29, 2016 1:08 pm
by mckay75
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?
Re: Jan - Feb 2015 BYO magazine
Posted: Fri Jan 29, 2016 3:57 pm
by Hobbitfu
145F is about 63C so if attenuation is the goal then is probably accurate. I'll have to look at my issue tonight.
Re: Jan - Feb 2015 BYO magazine
Posted: Fri Jan 29, 2016 4:10 pm
by LeafMan66_67
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 ...
Re: Jan - Feb 2015 BYO magazine
Posted: Fri Jan 29, 2016 4:46 pm
by mckay75
right on...thanks guys!