Membership questions? Log in issues? Email info@brewersassociation.org
The base malt may be a factor.
I have not been able to see any difference between 152 and 150 in terms of fermentability of the wort.
I have not been able to see any difference between 152 and 150 in terms of fermentability of the wort. It's worth further study but I just don't get enough effect to bother worrying about a couple of degrees here or there. North american malts are so highly enzymaticly active that they will just chew through starch regardless of mash temp (within reason). I've gone to three zones: very low (148 or so) for big beers, middle range (155 or so) for 'normal' beers, and very high (162+) for small beers or beers that I want a lot of body in. You pretty much have to get out of the beta amylase temp range altogether to see much increase in FG in my experience. I think water chemistry plays a bigger roll in mouthfeel and impression of crispness/maltiness than mash temp.