Mash temp question

[Nubiwan]

Starch is like a big tree branch. It needs to be broken down into smaller parts or else the yeast will not eat it. To do that, you need the help of the amylase. Beta turns everything into fermentable sugar. Alpha will leave some big parts of sugar that the yeast can't eat. Depending in the type of beer you want to do, you might want everything turned into small parts and have a dry beer. Or leave some behind to have a sweeter beer. I have yet to find a recipe that only favors the alpha. But we can find recipes that only favors the beta.

Now when I do a white beer, i dont want it dry. I want some maltiness and sweetness. But not too much. That why I mash at around 154. If I spend too much time in the low range, the beta might have a chance to break everything down and when it reach the temp where the alpha comes into play, there won't be much starch left. That's why temperature control should be tight. And move quickly between steps. Because if not, you will never brew the same beer twice.

I think the key element here is the last line, and how important consistency is to the brewer. For me personally, its not "that" important. Dont really care if my beer tastes like the last amber, lager, stout i made, long ast ittastes ok.

I myself am a lazy brewer, and i dont fret as much as others over mash temp control. Like - i dont fret at all with pretty healthy mash temp swings. IMHO, i still make decent beer. As good a beer as people sell at least. Not sure that is a good measure all the time. I can still be reasonably consistent with process but, more often than not, my grist or hops slightly change anyway, so i rarely make the same beer twice.