« on: February 26, 2014, 05:01:40 PM »
I thought session beers were mashed at low temps. to make them drier, and therefore more drinkable?
I mash my low gravity saison, bitter, dry stout, and cream ale at 149f usually for 90 minutes. They are dry and crisp, but I wouldn't say watery. So if mashed higher they would have better mouthfeel , but not taste too sweet?
Correct, the kind of body/mouthfeel left behind by a less fermentable wort is not sweet, just full and malty. Whereas, underattenuation says to be that the yeast didn't finish with all the (sweeter) fermentable sugars that are there and is less pleasant to me.
So is the goal to have the same % attenuation but a higher FG?
With a mash @ 150, and an OG of 1.039 and an FG of 1.011, thats 72% atten.
You're saying shoot for maybe an FG of 1.016. So I would have to shoot for an OG of 1.057 to wind up at 1.016 with 72% attenuation?
But 1.039 to 1.011 I end up with a 3.7% beer.
and going from 1.057 to 1.016 I end up with 5.4% beer.
Also I can't imagine the styles I listed in my other post would taste better finishing at 1.016.
I'm sure I'm misunderstanding something here?