gwashingk
Member
So if I want a beer with body on the lighter side, is there really any harm in starting my mash at 155 F and letting it drop down to 145 F? From what I understand the higher mash temps (154 to 167 F) produce larger sugars, and lower temps (130 to 150 F) break them down to small sugars. So if I start high and make more large sugars, when the temp drops the mash will just be breaking those down to small sugars. I imagine the result would be a mostly light body beer, but is there really any reason to keep the mash temp so consistent if I am aiming for a lighter body anyway?