Mash Temp & Flavor Balance

[kevbod]

Has anyone noticed a correlation between mash temp and balance of specialty malt to base malt flavors? I always thought that higher mash (158F or so) temp would translate to more caramel or kilned flavor, but my experience seems to show the opposite. When I mash low (around 150F), my specialty grains seem to stand out more in the flavor profile.

Is there anything to this in your experience or is this just another one of those "maybe I am reading too much into it" type of things?

If it helps...I typically use basic 2 row, Victory Malt (less than 5%) and various types of crystal in small quantities (less than 5%)

Cheers

 

[blizz81]

Probably "maybe reading too much into it", but I would think to a pretty small degree, the more dry your beer is, the more stronger specialty grain flavors would stand out on their own vs. being mixed in with what people perceive as malty body / sweetness.