Brewers Friend - Final Gravity Question

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ScrewyBrewer

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I notice when changes are made to mash temperature between 147F/63.9C and 161F/71C the final gravity value does not change. Since the percentages of alpha and beta amylase conversion within this temperature range promote either more or less fermentable sugars, where a lower temperature makes a more fermentable wort and the higher temperature makes a less fermentable wort, I would think the final gravity value would reflect the mash temperature changes.
 

day_trippr

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fwiw, after a few experimental edits to known good recipes I do not believe Beersmith3 knows anything about sacc rest temperature effects, either.
I'm betting the authors just don't want to put themselves out there :)

Cheers!
 
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ScrewyBrewer

ScrewyBrewer

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Yes, considering there is a .010 point final gravity difference between a mash done at 147F/63.9C and a mash done at 161F/71C.

Seems like an awfully big omission or oversight on their part.
 

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