Beer Forum

Has anyone done experiments with mash temp vs attenuation?

I was thinking of doing some tests, anyone want to participate? Then maybe write a report to post when I am done...

I want to know to what degree temp plays in attenuation %. So my test would be to mash the same grain bill at 150, 154, 158 and maybe do one more 148+154 split and record the results. Others could choose a different grain bill and do the same.

Just checking...

you'd have to pitch the exact same amount of yeast into each condition. plus or minus 1% of yeast number might give you a different result. To make things a bit easier for you, might be a better idea to do a single mash at 148 F, then add maltodextrin in water for variation in "mashing temperatures" and possibly have a set up that is 100% dextrose in water (positive control) along with 100% maltodextrin (negative control).

Things that need to be kept constant are:

A) volume of fermentation
B) number of yeast cells (probably the most difficult part)
C) original gravity

Sounds too much like what I do for a living

Exactly!! That's why I asked for help.

So, I want to hit my final gravities +/- .001 and I need a baseline... And I love the math and chemical side of this hobby.

Basically, any grain bill could be split into thirds, do 3 mashes (I know, more work!) and use 3 mash temps, ferment separate and record then blend back in the secondary.

I think my first test will be split again into 2 yeasts for 6 sample points total. Blended back into 2 beers, one for each yeast.