paint_it_black
Well-Known Member
I'm interested in learning more about how my mash temperature affects the outcome of my wort. As I understand it, basically put, a higher temperature (~157-160) will yield a maltier, more full-bodied beer, whereas a lower temp (~149-155ish) will give a less bold, more subtle malt profile. Is this correct?
If I mash at a lower temp, like 150, will I likely need to mash longer, say 90 minutes?
Does the temperature make a *huge* difference? (for instance, if I made two identical batches, except one was mashed at 150 and the other at 158, would they come out terribly different?)
How does mash time affect the outcome? (i.e. mashing for 60 minutes versus 90, assuming we have pretty much full starch conversion after 60)
Can anyone point me to some good resources to read up on this more?
If I mash at a lower temp, like 150, will I likely need to mash longer, say 90 minutes?
Does the temperature make a *huge* difference? (for instance, if I made two identical batches, except one was mashed at 150 and the other at 158, would they come out terribly different?)
How does mash time affect the outcome? (i.e. mashing for 60 minutes versus 90, assuming we have pretty much full starch conversion after 60)
Can anyone point me to some good resources to read up on this more?
