Mash Temperatures
| temperature | Activity | Duration | Effect on Wort |
|---|---|---|---|
| 35c/94f | Acid rest for under modfied malts. | 1-24 hours | Lowers Ph when using low calcium water |
| 50c/122f | Protien rest. | 15-60 min | Malt protiens and adjunct starches break down |
| 60c/140f | Beta-Amylase rest. Converts starches to fermentable sugars. | 15-90 min. | Yields a wort high in fermentables low in dextrines. high alcohol/light body |
| 65c/149f | Alpha and Beta-Amylase rest. Converts starches to equal parts fermentable sugars and dextrines. | 45-90 min. | Yields a wort with a well balanced ratio of dextrines and fermentables. |
| 70c/158f | Alpha-Amylase rest. Converts starches to dextrines. | 15-30 min. | Yields a wort high in dextrines low in fermentables. Big body/low alcohol |
| 76c/168f | Alpha and Beta-Amylase convertion stops. | 5-15 min. | Reduces vuscosity and aids in sugar run off. |
| 77c/172f | Maximum sparge temperature. | 45-60 min. | Possible tannin extraction if mash is above 75c/170f. |