Something I've not been able to find a definitive answer to:
We add Crystal and Cara- malts such as medium crystal, carapils (carafoam) etc, not just for the flavour but to add body and foaming etc. During their production, these grains have been "mashed in the husk" and their starches converted to sugars of various complexities. So I guess there would be a fair amount of dextrins and longer chain non-fermentable sugars in there.
Say you add a fair amount of Carapils (one example) to a mash but mash low, e.g. 146° F - at that temperature we are well into Beta Amylase territory. Would this enzyme attack the long chain sugars from this malt and break them down into stuff like maltose etc?
This being the case then would it be preferable to add crystals at mashout (way out of the B Amylase zone) to preserve body and dextrins?
I've found it a bit hard to get my head around Palmer's chainsaw and lawnmower analogies