Mashing at 64c at them min :-0

[floydmeddler]

I'm currently mashing at 64c at the minute. Does anyone think this is going to be a problem? Target was 66c.

Planning on doing a 90 min mash. Perhaps up it to 2hrs at this temp?

Don't want to add more water as I've calculated that I must add over 2L to hit this tem which seems like a lot.

Thoughts / advice / suggestions welcome.

Cheers

[196osh]

Will just mean you end up with a beer with a bit less body and a bit higher alcohol content.

[floydmeddler]

Which I don't mind really. It managed to creep up to 66c half way through so I'm happy!

[GeordieBrewer]

I always seem to be unsure about mash temperature... Normally get the liquor down to 72 in the tun, then charge the grain... by the time it's all mixed in it's dropped to as you say, around 64, but not sure if the temeperature is even or not. At the point. I always think it's safer not to mess around and get the lid on quick

This being said, I've never mashed out below 63

That's my four pennenth!

Martin

[dcq1974]

You will be alright mashing anywhere between 62 and 68 degrees C.

[Chiltern Brewer]

I used Andy's strike temperature calculator on the last brew I did and got very close to my desired mash temperature. Nice one Andy!

I think it will be especially useful if (like me) in cold weather you let your grain temperature drop overnight in the brewhouse.

I fill my mash tun with hot water, put the lid and let it stand for 10 minutes and then adjust it to strike temperature if needed. I usually aim a bit high and accept that the mash temperature will drop a few degrees over 90 minutes. I've also found that if I move my digital thermometer around in the mash I can sometimes get quite a swing in temperature. A good stir beforehand and then the average of a few measurements is what I do now, rather than panic and try to adjust because of one high or low reading.