Originally Posted by craigkelker
@rklinck - but is that true? I would think a higher mash temp would extract more sugars overall. That said, those sugars would have more unfermentables leading to a higher FG too. So, my thoughts (making up gravity numbers):
@144 - you might have OG of 1.050
@158 - you might have OG of 1.054
144 wort - ferments to 1.008
158 wort - might be able to ferment 50% of the extra 4 points leaving 1.010 (2 points of unfermentable)
Because unfermentable sugars are measured in the wort, the OG must be impacted.
As for dpalme's post, do you have the pre-boil gravity? I wonder if you boiled too long.
Mash temp (so long as it is within reasonable limits) should not affect the OG. The one caveat is that with a lower mash temp you may need to give the mash a little longer to complete conversion. That being said, I get complete conversions with a 149 degree mash in 60 minutes.
I think you are a bit confused about how you get more unfermantable sugars with a higher mash temp. It is not that additional sugars are created; it is that the mix of fermentable to unfermentable sugars is changed. In either case, you will end up with a set amount of sugar (say 50 gravity points per gallon). With a low mash temp, you can get a mix of 42 fermentable and 8 unfermentable. With a higher mash temp, you could get 38 fermentable and 12 unfermentable.