I am wondering what different temps will do to a style of beer say a porter is mashed at 152 and another porter is mashed at 156 what would be the effects on each beer when they are finished and ready to drink?
If all else was the same (same yeast, water, grain bill, everything else identical), the one at 156 would be a tad bit maltier. If you said 148 and 156, I think you would notice more of a difference in the maltiness.
I disagree. One would be more dextrinous... not malty. The higher mash temp would lead to higher FG, but this would NOT equate to a sweeter beer. It just means there are more unfermentable sugars. These sugars are not sweet. They are imperceptible to the human tongue, though you will sense their "presence." This will give you more body.
Sweet, malty, and dextrinous all mean different things.