Could sweet dextrins with low mash temp cause problems?

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jbock220

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I'm worried my mash regimen could cause me problems. I've got near 15% caramels, hoping to balance that with a light body mashing at 150*. I recently read that BIAB at 148 can become very dry. Anyone have experience with very dry, while also somewhat sweet finishes?
 
Sweet and dry tend to oppose one another. Light body tends to be in opposition to dextrins. Are you using CaraPils, rather than, say, Crystal 40L? Have you looked at any of Biermuncher's recipes,* famous for being quick, light, and about 15% crystal malts?

*The most beloved being his Centennial Blonde.
 

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