batfishdog37
Well-Known Member
Just brainstorming here. Would it be more efficient to gain body with cara-pils or using a higher mash temp? Obviously it would depend on a number of things. Quantifying the body of a beer brewed with x amount of cara-pils compared to the mash temp required to achieve the same or similar body from the same grist. Really my thought is about the extraction/fermentability capability from cara-pils. It would seem to me that mashing lower to convert the majority of the grist into a more fermentable wort and relying on the cara-pils to add some dextrins for body would be the way to go because mashing higher would extract dextrins from the entire grist and yield a less fermentable over all wort. Of course all of this depends on your desired outcome, yada yada yada.
Anyway, anyone have any thoughts?
Anyway, anyone have any thoughts?