High Mash Temp

[grainbrew]

I was reading an article about a local brewery that I really enjoy. They are an "english" brewery, and brew mostly pale ale/bitter style beers.

This article mentioned that they mashed at 160...

Could this be a typo or are there certain brewers that use such high mash temperatures? I'm assuming that they use a single step infusion mash, and they grains are canadian 2 row.

J

[ray m]

I think 160 is about the highest you want to go, but it not an insane mash temp, if that's what you're asking.

I guess they really like to make full bodied beers!!:)

[Bruno_78]

I generally like to mash a little higher. There are some styles that I shoot low. But more often I go high.

[grainbrew]

The thing is, most their beers are not full bodied. They are Bitters, quite thin, which is in character for the style. Their Special Bitter is a bit fuller.

They're the Granite Brewery here in Halifax. There are also two locations in Toronto.

J