So I could do a little experimentation on some future brews but was wondering if anyone already has this knowledge.
Would these 2 scenarios result in a wort with the same amount of fermentable sugars and achieve the same attenuation assuming they are the exact same brews with all details around OG, ferm temps, yeast, etc being the same?
1) 60 min mash with temp rock steady at 154 for the full 60 min
2) 60 min mash with mash temp drifting from 157-158 at the beginning of the mash and ending at 154 when the timer hits 60 min.
Seems like my mashes are dropping by 3-4 degrees over 60 minutes. I'm also thinking that the attenuation levels I've been seeing are telling me that scenario #2 will produce a similar attenuation to scenario #1. Basically, I think the ending temperature of the mash is what really matters (within reason of course). Thoughts?