There are two types of efficiency, Brewhouse efficiency and Mash efficiency.
* Brewhouse efficiency measures the yield of the entire process against the theoretical yield.
* Mash efficiency measures specifically the extract from mashing and lautering.
Brewhouse efficiency includes lauter efficiency and also other losses in the brewing process after lautering, such as losses in the kettle (trub/hop absorption), losses the chiller, in racking and to trub. Your
limit of Attenuation is your mash efficiency. IT EVEN SAYS THAT ON THE SCATTER GRAPH! Look at left hand side
((grain points)*(pounds of grain)) / (volume in gallons) = extract potential
(measured points) / (potential points) = mash efficiency
Your "Potential sugars" will not change on temp or mashing technique. Its always based on the grain. If the maximum your yeast can "Attenuate" is lowered then your final line or EFFICENCY will lower as well.
Lower Temperatures = Higher FERMENTABLE sugars = better Efficiency and less body
Higher temperatures = Higher UNFERMENTABLE sugars = less efficiency, More body
Its really not rocket science... Maybe YOU should listen for a change. But you wont... and chances are you will come back with some crock response that doesn't prove anything and will just be chasing your own tail. Another response from me will just fall on deaf ears. I will not waste my time anymore.