ImperialStout
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Enzymes convert starch to sugar. It makes sense to me that an increase in enzyme activity would increase the efficiency of converting starch to sugar.
Light body beers are mashed at a lower temp which increases enzyme activity and results in a lighter body beer (and higher efficiency?)
Full body beers are mashed at a higher temp which decreases enzyme activity and results in a fuller body beer (and lower efficiency?)
Just read this in Beer Smith under mash profiles help.
Light body beers are mashed at a lower temp which increases enzyme activity and results in a lighter body beer (and higher efficiency?)
Full body beers are mashed at a higher temp which decreases enzyme activity and results in a fuller body beer (and lower efficiency?)
Just read this in Beer Smith under mash profiles help.