Is 160 degrees too high for mashing?

Thu Jul 13, 2006 1:02 pm

I am about to brew the green chile beer from the May/June BYO issue and the recipe instructs to perform a 60 minute mash at 160 degrees. This seems a bit high to me. Could this be a misprint on the all grain version? The extract + grains version has a 160 degree steep. I've never seen an all grain mash temp listed that high so I thought I would ask.

Thanks!
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Ice Hensley
 
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Thu Jul 13, 2006 2:23 pm

That sounds way too high. Your enzymes will give you the finger instead of producing fermentable sugars.

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Butcher
 
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Thu Jul 13, 2006 3:33 pm

Sure sounds high to me.

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calvey
 
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Thu Jul 13, 2006 5:43 pm

That's a great graphic calvey! I know the enzyme ranges, but it's cool to see them graphed out like that for visual people like me. Where did it come from?

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WichitaBrewer
 
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Fri Jul 14, 2006 3:59 am

WichitaBrewer, right click on the image and do a copy image location. Paste it somewhere and you'll get the site.
bri
 
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Fri Jul 14, 2006 4:05 am

WichitaBrewer wrote:Where did it come from?


howtobrew.com

Kai
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Kaiser
 
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Re: Is 160 degrees too high for mashing?

Fri Jul 14, 2006 4:06 am

Ice Hensley wrote: I've never seen an all grain mash temp listed that high so I thought I would ask.

Thanks!


What is the targeted attenuation (OG and FG)

Kai
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Kaiser
 
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Fri Jul 14, 2006 8:49 am

I linked it from Palmer's - How to Brew website.
http://www.howtobrew.com/

Definitely not trying to pass it off as my own.
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calvey
 
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