I have to say I always appreciate how you explain stuff in a way it is easily understandable...thanksmanticle said:Hi Shane,
There are two main sets of enzymes responsible for breaking longer length starch chains into shorter length sugars. One of these is optimised in the low to mid 60s, the other is optimised in higher 60s - very low 70s. All activity is rapidly stopped once you head towards 80.
Lower temp and longer mashes favour a more attenuative wort which is wort containing more shorter length sugars. These are mostly digestible by yeast resulting in lower body, drier finish and slightly higher alcohol.
Higher and shorter mashes favour a less attenuative wort with longer chains contributing to body and mouthfeel.
By selecting temperature and mash length, you can influence the result you prefer for the beer you're making. You can simply pick one temp or zone or you can move through different steps to target both.
This is what I'd do for most British ales (maybe a 75 min mash for some). Never done an APA but I reckon that mash schedule would turn out just fine. Mash out for 20 mins (as per Coldspace) seems to help efficiency too.mtb said:The recipe should tell you?
Generally it's 66.6 degrees at 60min, heat to 75.6 for 10min for mash out