Can anyone tell me if this is correct?
Mashing higher creates more maltotriose to glucose and maltose. Maltotriose is less fermentable so some remains and increases the body of the beer. But body does not equal sweetness. Unfermentable sugars don't have a lot of taste.
Using a less attenuative yeast leaves more unfermented sugars in the beer. But these unfermented sugars are not necessarily unfermentable sugars. There is some glucose and maltose left, which increases the beer's sweetness.
I make a Belgian single and dubbel, with 1.050 and 1.070 respective OGs. The single is mashed at 151, and the dubbel at 149. Both use the same yeast and reach an FG of 1.010. Both are pretty much identically hopped with the same IBU number, 20. The dubbel does not taste any sweeter than the single, because the IBU level and FG are exactly the same. The OG of a beer doesn't matter, it is the FG vs IBU that determines how sweet the beer is.
If I want to increase the sweetness of the dubbel, I should lower the hopping rate.
Mashing higher creates more maltotriose to glucose and maltose. Maltotriose is less fermentable so some remains and increases the body of the beer. But body does not equal sweetness. Unfermentable sugars don't have a lot of taste.
Using a less attenuative yeast leaves more unfermented sugars in the beer. But these unfermented sugars are not necessarily unfermentable sugars. There is some glucose and maltose left, which increases the beer's sweetness.
I make a Belgian single and dubbel, with 1.050 and 1.070 respective OGs. The single is mashed at 151, and the dubbel at 149. Both use the same yeast and reach an FG of 1.010. Both are pretty much identically hopped with the same IBU number, 20. The dubbel does not taste any sweeter than the single, because the IBU level and FG are exactly the same. The OG of a beer doesn't matter, it is the FG vs IBU that determines how sweet the beer is.
If I want to increase the sweetness of the dubbel, I should lower the hopping rate.