I intended on mashing in at 154* to produce an Amber Ale with more body
The temp had fallen to 150* 30 minutes later.
So I added water to raise the temp back up to 155* and let it mash the remainder of the hour.
My question is...
Am I still going to get a wort with less fermentables even though I went 30 minutes with a mash temp between 150* and 154* for half an hour, or does raising the temp mid-mash change the amount of fermentable sugars?
Sorry, this was the best way I could think of to word it.
The temp had fallen to 150* 30 minutes later.
So I added water to raise the temp back up to 155* and let it mash the remainder of the hour.
My question is...
Am I still going to get a wort with less fermentables even though I went 30 minutes with a mash temp between 150* and 154* for half an hour, or does raising the temp mid-mash change the amount of fermentable sugars?
Sorry, this was the best way I could think of to word it.