Mash Temperature Characteristics

[Jakechan]

Ok, I know the very minimum basics of this, which is that a warmer mash will result in a sweeter, maltier beer, and a cooler mash should result in a drier beer with greater attenuation.

But is there more to it than that? Anything else the new brewer needs to know? Any other characteristics that the beers will have with the different temps?

(Of course I searched, but mash and temperature are ubiquitous, thus the results are too numerous)

Cheers,
Jake

 

[mika]

Recipe composition affects the effect of mash temperature as well. You can have a low mash temp but still a full bodied beer if a lot of non-fermentable sugars re in the grist.

 

[matti]

How to brew
read and enjoy.

What Mika says is true too.
A grain bill with less fermentable will leave you with richer beer.
generally darker grain will do that.

Also different yeast provide dofferent attenuations as well

 

[buttersd70]

quite possibly more info than you ever wanted to know here.

 

[Jakechan]

Thanks guys. Ive read the John Palmer before and I find he doesnt often get to the point as quick as I like.

Good link Butters, I will settle in for a read.

Cheers,
Jake

 

[Josh]

Thanks Butters. A bit of light reading when I can get my eyes off the x-ray this morning.