menschmaschine
Well-Known Member
Does a direct-heat mash-out (taking about 10-15 min. on a 10-gallon batch to go from 150-something°F to 168°F) result in a slightly less fermentable wort (although with slightly higher efficiency) compared to a batch sparged no mash-out or a hot water infusion or decoction mash-out that doesn't spend that extra time in the alpha-amylase temperature range?