Turfmanbrad
Well-Known Member
I've done about 8 partial mash batches and I've mashed at 155 for 30 minutes in 2gal then sparged twice at 170 with 3qt each. I've recently read lower temps bring more Sugar conversion. This being said, how come most recipes I see have the mash at 154-158. Does higher break down all the starches too far? How low is too low for a complete conversion? I guess while I'm here, I should ask how my volumes look. I'm not one to try to hit gravities without topping off at the end, but I want everything I can get from the grains. Any simple explanations and tips that can help would be greatly appreciated.