When it's said that mashing at a higher temp will give you less fermentable sugars, does that mean that the og will be lower, or that the fg will be higher? In other words, would you get the same amount of sugars no matter the mash temp? Some are just fermentable and some aren't?
Fermentable sugars in all grain
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COLObrewer
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About the same amount of sugars, the FG will be higher . . . . . Higher mash temp means larger sugar chains which are not broken down enough to ferment completely. A lower mash temp will allow the Beta amylase to break down the larger chains that Alpha amylase is creating (breaking), there is however alot more to it.
This may help, but is somewhat hard to follow, read the whole chapter: http://www.howtobrew.com/section3/chapter14-1.html
This may help, but is somewhat hard to follow, read the whole chapter: http://www.howtobrew.com/section3/chapter14-1.html
devilishprune
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You should theoretically get the same amount of sugars assuming that conversion is complete in either case. The composition of the wort will be different though and your FG will be higher if you mash higher.
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