Originally Posted by Vomtaylor
How will the profile of this beer change if mashing at 154 instead of 152?
Two primary way's
1. More mouth feel and a little less dry
2. Slighly less abv.
The lower the mash temp say up to around 150* will produce smaller more fermentable sugars.
The higher the mash temp 155* to 167* will produce larger and less fermentable sugars.
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Fine Creek Brewery
Primary: 12-12-12 Wee Heavy, Stone Ruination Clone, Bell's Better brow Ale Clone and Saison d'Hiver
Botteled: All Columbus IPA, Chocolate Peppermint Baltic Porter, Ewalds Altbier, Hopslam Clone, Scottish Strong Ale, Fine Creek Saison, Not so Pale Pale Ale, Double Chocolate Oatmeal Imperial Stout
Kegged: Indian Brown Ale