so i feel as though i should start this off with the statement that i am not an all grain brewer, but i am looking to become one. i'm in the process of gathering as much info about brewing as i can so as to make good beer when the time comes. that being said, i have a question. i would like to know about mashing, i have gotten a feel that a common temp for mashing is around 150 F, but why? i've read the wiki page about mashing and i realize that beta amylse is produced best around 140-150 F, and alpha amylase is produced best at 162-167F. i guess what i'm trying to ask here is if both of these sugars are important why is it common to mash at a temp where it only extracts one of them? would it not be best to extract them both? and how would you do that? fill in the newb here______