Tell me about mash temperatures.

[RobWalker]

Up until now I've just been mashing and then mashing out, at 66c and 80c (I think? I forget exactly) to get a decent efficiency. Like most "next steps" in home brewing, it always results in something decent, so no problems!

Now i'm starting to read about attenuations and what have you - what sort of things occur in the mash temp that can change the finished beer? Links to articles are great if you have 'em...

 

[zgoda]

For your reading pleasure -> http://braukaiser.com/wiki/index.php?ti ... on_mashing

With good references to serious brewing literature