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Old 02-07-2009, 04:19 PM   #1
May 2008
Mayodan, NC
Posts: 389
Liked 5 Times on 4 Posts

I may know Just enough to be dangerous. But, if I understand correctly:

Mashing at higher temps give you a less fermentable wort and a sweeter more maltier beer. (Lower ABV?)

And mashing at lower temps will give a more fermentable wort and a drier more attenuated beer. (Higher ABV?)

My Question:

Will the hydrometer reading change as you change your mash temp? Does it "know the difference" between fermentable sugar and non-fermentable sugar?


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Old 02-07-2009, 04:43 PM   #2
menschmaschine's Avatar
Jun 2007
Posts: 3,272
Liked 41 Times on 33 Posts

The hydrometer reading (more appropriately, SG) won't change significantly enough to worry about. Think about this, at lower saccharification temps, beta-amylase enzyme is more "active" at converting starches to sugars... at higher temps, alpha-amylase is more "active" at converting those same starches to different types of sugars. So, SG is more dependant (albeit indirectly) on the amount of starches than it is the amount of specific types of sugars. Your mash temp just determines what types of sugars those starches get converted to.

As for your statement on higher mash temps, they will produce a less-fermented, "sweeter" beer, but maltiness and sweetness are two different things. You can have a highly attenuated, "dry" beer that's plenty malty.

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Old 02-07-2009, 07:31 PM   #3
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
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Nope. Not only that, but it can't tell you the difference between fermentable sugars and starch.
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