Averagely Perfect American Stout - Poll #15 - Recommended Mash Temp

Discussion in 'Homebrewing' started by VikeMan, Dec 23, 2013.

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Choose a Recommended Mash Temp

Poll closed Dec 24, 2013.

  1. 148F

    1 vote(s)
    1.9%

  2. 149F

    0 vote(s)
    0.0%

  3. 150F

    0 vote(s)
    0.0%

  4. 151F

    3 vote(s)
    5.7%

  5. 152F

    5 vote(s)
    9.4%

  6. 153F

    5 vote(s)
    9.4%

  7. 154F

    15 vote(s)
    28.3%

  8. 155F

    14 vote(s)
    26.4%

  9. 156F

    9 vote(s)
    17.0%

  10. 157F

    1 vote(s)
    1.9%
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  1. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Time to select a recommended mash temp. Recommended, because the mash temp can be a knob used by individual brewers to dial in the fermentability (wort sugar profile) to hit the selected final gravity, given all the other constants already selected, and their own system/process characteristics. So why bother with a recommended mash temp at all? Because some less experienced brewers may not have a clue where to start, so a central tendency of group data might be their best bet.

    When this poll is done, I will look at the data a few different ways to determine if there is a central tendency. It may or may not be as simple as a plurality would indicate. There may or may not be a runoff(s). It all depends on the data.

    This poll will be open for 36 hours.

    (For those who don't know what I'm talking about, see this thread about the first beer we did (and the bazillion ensuing polls and the final recipes)...http://beeradvocate.com/community/threads/the-averagely-perfect-american-ipa-project.59552/ )

    If you have issues with or suggestions for methodologies used in this project, please Beer Mail me. Let's keep the threads themselves on topic to the question at hand (not about how you would have asked the question differently). Thanks!

    The Averagely Perfect American Stout so far...
    5 Gallons
    Target ABV: 6.5%
    Target OG: 1.068
    Target FG: 1.018
    Apparent Attenuation: 73%
    Yeast: Wyeast 1084 (Irish Ale)
    Recommended Mash Temp: TBD (this poll)
    Grain Bill:
    North American Two Row Brewer's Malt: 68%
    Munich: 15%Roasted Barley: 5%
    Chocolate Malt: 5%
    Oatmeal, Toasted: 7%​
     
    #1 VikeMan, Dec 23, 2013
  2. NiceFly

    NiceFly Initiate (0) Dec 22, 2011 Tajikistan

    Here is a link to WY1084 specs for those of us who have not used this strain before.

    Looks like this one is already a lower attenuator, so I picked a mash temp in the upper middle of the sacc rest range:confused:.
     
    #2 NiceFly, Dec 23, 2013
  3. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    155 because w/o a crystal malt making up a pct of the grist, I think it may need some help.
     
    #3 pweis909, Dec 23, 2013
  4. hopsandmalt

    hopsandmalt Initiate (0) Dec 14, 2006 Michigan

    154 because that's what it's going to take for me to hit 1.018 with this grist.
     
    #4 hopsandmalt, Dec 23, 2013
    koopa likes this.
  5. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    156 F because I like it heavy
     
    #5 Tebuken, Dec 23, 2013
    SFACRKnight likes this.
  6. Slatetank

    Slatetank Grand Pooh-Bah (3,713) Oct 9, 2006 Pennsylvania
    Pooh-Bah

    I chose 153, because I have tried this as a middle ground and it worked well for me in the past
     
    #6 Slatetank, Dec 23, 2013
  7. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    Vikeman's calculator says that 152 will get this to 1.0183 so that is what I went with. I could see going a little higher (154) without problems.
     
    #7 wspscott, Dec 23, 2013
  8. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    Was the vote for 148 a mistake? How does that make any sense?
     
    #8 wspscott, Dec 23, 2013
  9. AlCaponeJunior

    AlCaponeJunior Grand Pooh-Bah (3,452) May 21, 2010 Texas
    Society Pooh-Bah

    Yeah, how did that happen? :rolling_eyes:

    Ditto on the 155.
     
    #9 AlCaponeJunior, Dec 23, 2013
  10. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    154 would be what I'd need to get it there I think.. Maybe 155.
     
    #10 FATC1TY, Dec 23, 2013
  11. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah


    Yeah, there proves my theory about the idiots jacking with the recipe.
     
    #11 FATC1TY, Dec 23, 2013
  12. bgjohnston

    bgjohnston Initiate (0) Jan 14, 2009 Connecticut

    154° on my thermometer makes extremely fermentable wort. I like 156° and wouldn't be afraid of 157°.
     
    #12 bgjohnston, Dec 23, 2013
  13. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    155° as it's a good compromise considering the grist.
     
    #13 JohnSnowNW, Dec 23, 2013
  14. beer272

    beer272 Initiate (0) Sep 23, 2009 New Jersey

    I picked 155°F to get a nice body with slightly less fermentables.
     
    #14 beer272, Dec 23, 2013
  15. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    156 since there is no crystal or some such rabble.
     
    #15 SFACRKnight, Dec 23, 2013
  16. basscram

    basscram Initiate (0) Mar 29, 2006 Maine

    I picked 155. why? that grain bill says to me, this is going to be nice and malty. I figured, anything over 154 would def work and make it nice and sweet. I assume a lot but when I assume when brewing it seems to work out just fine. I also heard when you want a beer nice and full bodied with a lot of flavor to mash higher. I READ it, don't mean its true but hey, most times it works.
     
    #16 basscram, Dec 24, 2013
  17. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Mean, Median, and Mode: 154F. Word.
     
    #17 VikeMan, Dec 25, 2013
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