I think that some % of the complex carbohydrates would be washed from the grain at the lower temps before the temperature triggered the enzymes that break down these sugars to simple sugars that yeast are able to eat.
but I do know that the difference between mashing at 148 and mashing at 156 is a good 5-10% in gravity points due to the same enzyme issues as above
I only have about 8 brew days under my belt...5 extract kits and I think 3 partial mash now....the kit instructions (from a somewhat local store that builds their own kits) that I brewed today called for adding the grains in cold water and bring the temp up to 155-160. All my other partial mash kits I've gotten from Northern Brewer and their instructions call for getting your water to the proper temperature first. I'll see how this one turns out I guess. I just ramped it up slow this am. I'm looking at doing BIAB all grain next....trying to figure out if my 8 gal pot is big enough or not.
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