I think you're close. At the lower temps you will get more fermentable sugars and I think that is why the longer mash time is needed. But I could be wrong.menschmaschine said:I think the time is a function of the temperature. I.e., the lower the temp., the longer it takes the enzymes to convert the starches to sugars, be it beta or alpha amylase. So, in short, time (in itself) doesn't affect body near as much as temp. does.
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