« on: February 26, 2014, 05:00:53 PM »
FWIW, Greg Doss found the greatest fermentability at 154F IIRC.It was 153F for Pils malt. There was a local maximum. Fairly flat at lower temps until 148 or 149, then it increases with the peak at 153, then decreases with a steady slope as the temp increases.
The yeast used will have a big influence, one should consider that also. Greg had data for yeast strains also.
I also believe he conducted his mash for 45 minutes regardless of temperature. I always suspected that you may see the fermentability of the lower-temp mashes in this study increase if they were given more time.
+1. That's my feeling. While 153F may have proven out in a mash of that duration, I still feel that a 75 -90 minute mash @ 148F wins, in terms of fermentability. Obviously recipe design comes into play heavily regardless.
IIRC he did a test with longer times, 75 minutes at 153F was better than 45 minutes at 153F.
I might have to read that one again.