Can anyone give me a mashing 101 explanation of what different mashing temperatures means to your beer?
I usually shoot for 151 +/- for my summer ales and around 158 on my dark brews.
Does the temp difference affect your final ABV% as well as “texture”?
Thanks.
EDIT: I should maybe explain that my objective is to brew a crisp lower alcohol beer for the summer.
I usually shoot for 151 +/- for my summer ales and around 158 on my dark brews.
Does the temp difference affect your final ABV% as well as “texture”?
Thanks.
EDIT: I should maybe explain that my objective is to brew a crisp lower alcohol beer for the summer.