rkbarnes82
Well-Known Member
I understand that a higher mash temp will give me a more full bodied less fermentable wort and that a lower mash temp will give me a drier more fermentable wort.
My questions is what differences will I see between holding a 152 (avg temp) infustion mash for 60 min(with a mash out) and a step mash with a rests in the beta range(145) at 30min, the alpha range(156) at 30min, and a mash out(170)?
Assume I am using modified malts with the correct PH and have the ability to direct fire the mash tun.
My questions is what differences will I see between holding a 152 (avg temp) infustion mash for 60 min(with a mash out) and a step mash with a rests in the beta range(145) at 30min, the alpha range(156) at 30min, and a mash out(170)?
Assume I am using modified malts with the correct PH and have the ability to direct fire the mash tun.