finklenot
New Member
This is sort of a multi-part question...
Did some research into this question today, but could not find a relevant answer....
Maybe I am using the incorrect terminology or am missing something so blatantly obvious it would not be answered often.
scenario:
2 AG batches. Both AG batches with equal amount of water and grain(both being the same type.. say standard 2-row).
Mashed for the same period of time. Both being sparged with the same amount of water at the same temperature.
1 batch mashed at 150F
1 batch mashed at 180F
would both batches measure to the same gravity after sparge?
From what I understand.. They would not be the same. The batch mashed at 150F would have a higher gravity due to the mash temperature.
The batch mashed at 180 would see a decrease or non-existent efficiency to due the enzymes being denatured.
But if they were to end up the same.. would that be due to un-converted starch present in the fluid?
If so would a refractometer give a different reading then a hydrometer?
Did some research into this question today, but could not find a relevant answer....
Maybe I am using the incorrect terminology or am missing something so blatantly obvious it would not be answered often.
scenario:
2 AG batches. Both AG batches with equal amount of water and grain(both being the same type.. say standard 2-row).
Mashed for the same period of time. Both being sparged with the same amount of water at the same temperature.
1 batch mashed at 150F
1 batch mashed at 180F
would both batches measure to the same gravity after sparge?
From what I understand.. They would not be the same. The batch mashed at 150F would have a higher gravity due to the mash temperature.
The batch mashed at 180 would see a decrease or non-existent efficiency to due the enzymes being denatured.
But if they were to end up the same.. would that be due to un-converted starch present in the fluid?
If so would a refractometer give a different reading then a hydrometer?