Is 160 degrees too high for mashing?

[Ice Hensley]

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!

[Push Eject]

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

Push E.

[calvey]

Sure sounds high to me.



One little lonely Alpha Amylase way up there.

[WichitaBrewer]

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?

WichitaBrewer

[bri]

WichitaBrewer, right click on the image and do a copy image location. Paste it somewhere and you'll get the site.

[Kaiser]

Where did it come from?

howtobrew.com

Kai

[Kaiser]

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

[calvey]

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

Definitely not trying to pass it off as my own.