I have read Palmer, and my understanding is that the optimal mash temp (for most grain bills) is around 152-154 F. That is because this is the optimal temperature for the enzymes to make sugar from starch. Right? A lower temperature makes the conversion take longer/not happen at all. A higher temperature will start to denature the enzymes so that it does not work as well/not work at all.
SO, will a higher temp just give starches in the wort that won't ferment as well?
Cheers!
SO, will a higher temp just give starches in the wort that won't ferment as well?
Cheers!