What mash temperature should I target?

62-64°C for dry beers (high fermentability), 66-68°C for balanced beers, 70-72°C for full-bodied sweet beers. Most recipes target 65-68°C as a good middle ground.

How does mash temperature affect the beer?

Lower temperatures (62-65°C) favour beta-amylase, which produces more fermentable sugars and a drier beer. Higher temperatures (68-72°C) favour alpha-amylase, which produces less fermentable sugars and a sweeter, fuller-bodied beer.

How long should I mash?

A standard single infusion mash at 65-68°C needs 60 minutes. Lower temperatures may benefit from 75-90 minutes. Higher temperatures convert faster (45-60 minutes). Iodine test can confirm complete conversion.

What is the role of alpha and beta amylase?

Beta-amylase (active at 60-65°C) breaks starch into fermentable maltose, producing a dry beer. Alpha-amylase (active at 68-72°C) breaks starch into less fermentable dextrins, producing a sweeter, fuller-bodied beer. Mash temperature determines which enzyme dominates.

Does mash time matter as much as temperature?

Temperature is more important than time for determining fermentability. Most conversion happens in the first 30 minutes. A 60-minute mash ensures complete conversion for most grain bills. Longer mashes (90 min) may help with high-adjunct or undermodified malt recipes.

BrewCalcs

Mash Temperature Calculator

Calculate the resulting mash temperature when combining grain and water.

Water Temperature

Water Volume

Grain Temperature

Grain Weight

How We Calculate This

Heat Balance Equation

The mash temperature is calculated by balancing the heat energy of the water with the grain. Grain has about 20% of the specific heat capacity of water, so: Mash Temp = (Water Vol x Water Temp + Grain Weight x 0.2 x Grain Temp) / (Water Vol + Grain Weight x 0.2)

Frequently Asked Questions

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Last updated: 2025-02-20

All calculations are estimates. Always verify values and adjust based on your equipment and ingredients.