- Jun 6, 2007
- Reaction score
That's true, but I take it to more apply to a Protein rest (or acid rest). In other words, if you're doing a Protein rest, a thick mash will help more heat-labile enzymes to "survive" into the saccharification rest. This also explains why it's good (when doing a Protein rest) to start thick and gradually thin the mash as you increase rest temps for a more attenuable wort.I heard different explanation - in thick mash b-amylase survives longer, so it can longer do the starch-cutting job.
But in general, a thinner mash increases the proportion of maltose (to dextrins) and gives a higher attenuation potential.