tag:blogger.com,1999:blog-5445569787371915337.post8099570405529161049..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Let's Brew Wednesday - 1966 Maclay Oat Malt StoutRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5445569787371915337.post-6001562111411502462018-11-05T09:29:36.149-08:002018-11-05T09:29:36.149-08:00Thanks! I will probably just do a single infusion ...Thanks! I will probably just do a single infusion mash at a higher temperature.Jameshttps://www.blogger.com/profile/12889376228813945691noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-33280797155489559282018-11-02T07:03:15.064-07:002018-11-02T07:03:15.064-07:00James,
Maclays performed underlet mashes. The tem...James,<br /><br />Maclays performed underlet mashes. The temperature I've given is for the initial mash. After the underlet the mash temperature was usually about 10º F higher. Annoyingly, in this particular record the second temperature has't been filled in.<br /><br />Underlets were usually performed 60-90 minutes after the intial strike.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-88808653442480519762018-11-01T19:21:28.712-07:002018-11-01T19:21:28.712-07:00Ron, to get that level of attenuation I would prob...Ron, to get that level of attenuation I would probably mash a good 12-15°F hotter than you've specified, which I would probably want to do anyway for such a small beer. Do you have any idea how Maclay got such a low degree of attenuation with that low mash temperature?<br /><br />(This is not entirely an academic question as this recipe looks appealing to me and I will probably try to brew it.)Jameshttps://www.blogger.com/profile/12889376228813945691noreply@blogger.com