Being somewhat new to all grain (dozen or so batches) I thought it would be fun to try a little experiment. 2 batches, exact same recipe, only mashed at two separate ends of the temperature spectrum. Maybe a 145 and a 156 or something. I would just like to see how much you can change the feel of a beer with temperature alone. Anyway, I am looking for ideas for a recipe. One that won't suck on either end. Any ideas would be appreciated and/or thoughts on the subject. Thanks