Mashed to low?

[Mr blue]

What happens to the wort if mashed at to low a temp. Found during the chilling my wort yesterday that my brand new thermometer is over reading by 10c,but as our new dog came in the shed and somehow manged to knocked it on the floor, so don't know if it was that that's when it broke and mashed at the correct temp or it was 57c for 90 mins. Managed to get 1045 og and just under 5 gallons, was hoping to get 1050 og, it was a hobgoblin clone from reapers website and is bubbling a way nicely tonight

[Mr blue]

well it's definitely very fermentable as it's just no let up in the bubbles going through the airlock, looks like i'll be adding lemonade to sweeten this batch up

[Mr blue]

just checked this brew and is now down to 1004 from 1042 giving roughly just under 5%, and doesn't taste that bad either. So hopefully my thermometer was working properly during the mash period well be kegging once i get a new poppet for my cornie, managed to bottle 5 bottles tonight.

[Dan]

57C is too low for starch gelatenisation if you mash low (eg. 60-64C) you usualy have to drag out the procsess by a few more hours to get starch conversion. If you wort is extreamly fermentable after only 90mins mashing it suggests you mashed higher than 57C

did you use sugars and adjucts?

[Mr blue]

No add sugar, the recipe's from reapers website and is very good value as well, just that my thermometer might of been out or i just missed up somewhere but as i have said the sample i tried when checking the gravity taste good so not too disappointed.


Hobgoblin Clone

4Kg Marris otter
175g Crystal malt
150g Torrefied Wheat
150g Flaked Barley
30g Chocolate Malt
25g Progress hops 90min boil
20g Styrian Golding hops 15min boil
15g Styrian Golding hops 1min boil
1 Protafloc tablet
Safale-04