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My personal taste for beer is to have a full flavor, the higher ABV is a bi-product of having more grains in the recipe. I don't necessarily need, or even want the higher ABV. I would prefer to have all of the taste, with lower ABV if I could...
I recently read a Brulosophy exBmnt, and it has me wondering. Could I just mash at higher temperatures to lower ABV but keep the full flavor? The key sentence I took from the exBmnt: Despite their difference in ABV, the beers tasted nearly identical, which was a good thing seeing as I thought they were particularly tasty!
Here is a link to the exBEERiment.
http://brulosophy.com/2018/08/13/mash-temperature-147f-64c-vs-164-73c-exbeeriment-results/
I recently read a Brulosophy exBmnt, and it has me wondering. Could I just mash at higher temperatures to lower ABV but keep the full flavor? The key sentence I took from the exBmnt: Despite their difference in ABV, the beers tasted nearly identical, which was a good thing seeing as I thought they were particularly tasty!
Here is a link to the exBEERiment.
http://brulosophy.com/2018/08/13/mash-temperature-147f-64c-vs-164-73c-exbeeriment-results/