Matteo57

Recipes 

So, I have been looking for a chart or a page of info on how different mash temps effect the final product of the beer.... I.e. why not mash at 150 instead of 154... or why 148 instead of 152...etc... How do the different temps change mouthful or taste or fermentability? Is there a good source of info to look at for this?

Thank you!

drhookmec

Recipes 

How abought this...

Mashing Temperatures

dcp27

Recipes 

MALT: more alcohol, lower temperature
higher mash temps result is less fermentable, more dextrinous wort. lower temps result in lower body, but more fermentable wort.

if you want more in depth answer, read this: Effects of mash parameters on fermentability and efficiency in single infusion mashing - German brewing and more