Is it right to assume that mashing at 50C(122F) for a 10min protein rest, then raising up to 67C(~153F) for about 40min for a beta/alpha, the pouring some cold water enough to bring it down to 62C(144F - closer beta ideal temp) to have the betas work further on the converted dextrins will give us a more fermentable wort then direct 67C(~153) and mash out?
That ignoring water ph, and without the addition of more grains or enzimes.
Or even doing a 65C(149F) then a 72C(~162), then adding cold water to bring it down to 62C(144F).
Just wondering.
Cheers...
That ignoring water ph, and without the addition of more grains or enzimes.
Or even doing a 65C(149F) then a 72C(~162), then adding cold water to bring it down to 62C(144F).
Just wondering.
Cheers...