So I just brewed a Dead Guy Ale beer last weekend.
I deviated from a recipe somewhat but here’s my question.
It was in the 20’s in my garage and cold as hell.
I missed my mash temp as a result even though I usually can guestimate my strike temp pretty close. This time I was off by about 5 degrees. Typically it’s 15 degrees higher temp strike water than desired mash temp for most of my beers. If it’s colder out and/or I’m using more grains, I’ll go 18 degrees.
Ended up with the mash at about 146 degrees and let it sit for 90 minutes just to be sure. I don’t test for starch.
I use a 5gal cooler mashtun and it was maxed out. No room for boiling infusions.
Didn’t feel like pulling a decoction. It was my second batch for the day and I was getting tired and running out of time.
10lbs Fawcett Golden Promise
3.0lbs Briess Munich 10L
l.0 lbs Weyermann Carared
.75 lbs Weyermann Caramunich
Now in my opinion, that’s a pretty hefty amount of crystal. HOWEVER my thinking is the lower mash temp for the extended period should have given me a more fermentable wort and compensated for all the dextrins added by the Crystal.
I’ve mashed beers this low in the past and they came out great. As a matter of fact I seem to prefer them particularly when hopped with noble hops or even Willamette.
Is this a typical way to balance the body of a beer with a lot of crystal in the recipe? Either cut it with some sugar or dextrose or mash it low in order to dry it out?
I can just imagine if this would have been mashed at 155 it would be downright chewy.
The rest of the recipe:
1oz Perle for 90 minutes
1oz Sterling at flameout.
1/4tsp yeast booster and 1 Whirflock tab at 15 min.