« on: May 20, 2011, 03:40:53 PM »
So lets take two hypothetical brews, one mashed at the single temperature of 147 and another at 147 then 158 (i am just making up these numbers, but i think you get the idea). What, do you think, would be the difference in the finished beer assuming everything was the same (yeast, hops, grain, water/grain ratio, etc.)?
I'd expect the two-step mash to have slightly higher fermentability than the single-infusion. Maybe also slightly higher efficiency, if the pH wasn't quite right. Of course, the precise temperatures do matter, at least when talking about variations of more than a degree or two.