mashing temps
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Pilgarlic
Well-Known Member
All other things equal, 148 will give you a much more fermentable wort than will 155. Same principal between 150 and 153, lesser extent. If you want a bit more sweetness/mouthfeel, as in a stout or a porter, you may want to increase to around 153. If you're looking for a dry, fully attenuated beer, stay with a lower temp of 148-149.
walt3120
Member
The temperature of the mash controls the actions of the starch converting enzymes. There are temperature ranges of optimal activity.
Here's one link to help explain.
Effect of varying mash temperatures
Here's one link to help explain.
Effect of varying mash temperatures
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