It's been a while now that i've been trying to figure out the relation of malt types with mash profile and the end result...
1) Cristal/cara(wet kilned, converted in the kernel) malts if mashed at 160-167 leaves a lot of sweet in the finished beer whereas if it was mashed around 150 only would leave a dry finished beer, all of this plus the flavors from the roasting level, like nutty, roasty, etc.. (Please consider this temperature step after a normal beta amylase step)
2) Dry kilned/roasted(uncoverted in the kernel) malts if mashed at 160-167 range would leave a malty and maybe a subtle sweetness whereas if mashed at 150 would also be dry.
Is right to say that wet kilned malts if mashed at alpha amylase temps would leave a lot of sweet and the dry kilned would leave a malty but not sweet taste?
I've recently brewed an english brown ale with a selection of cristal(wet kilned) malts which all combined summed about 32% of the grain bill. i did only a protein and beta amylase mash at 149F, then mash out, and the finnished beer turned out pretty dry, which wasnt my intention. I wanted it malty but not sweet. I understand that the yeast I used was a very attenuating one, but i dont believe that would be the cause. I guess I should have mashed it a little higher just to get a bit of unfermentables to leave a more malty taste. Or I could have used malts of similar lovibonds but dry kilned so to not get the sweet but the malty taste.
Am I going bananas, or does any of this makes sense?