Monk
Well-Known Member
Quick question for all:
I read a guy's comments about his own beer, and he said "maybe I'll mash the grains a bit higher so I can get more unfermentable sugars." He wanted it sweeter. When I double checked the recipe, however, I confirmed that he only had Crystal malts in it.
So, the question is: do crystal (and other specialty grains) add more sweetness if steeped at higher temps? Like, does a pound of Crystal steeped in 158F water add more sweetness than a pound steeped in 150F?
I always thought it was the temperature during starch conversion (mashing) that mattered for fermentability/sweetness.
Thanks in advance!
monk
I read a guy's comments about his own beer, and he said "maybe I'll mash the grains a bit higher so I can get more unfermentable sugars." He wanted it sweeter. When I double checked the recipe, however, I confirmed that he only had Crystal malts in it.
So, the question is: do crystal (and other specialty grains) add more sweetness if steeped at higher temps? Like, does a pound of Crystal steeped in 158F water add more sweetness than a pound steeped in 150F?
I always thought it was the temperature during starch conversion (mashing) that mattered for fermentability/sweetness.
Thanks in advance!
monk