Just curious but does an all grain batch that was mashed at 158 produce the same amount of alcohol as an all grain batch that was mashed at 148-150 (All other things being equal)? My thinking is that the batch mashed at a higher temp will produce more unfermentables and thus, a lower alcohol (though malter) beer?
My second question, which is really dependent on the first is does BeerSmith account for this when calculating alcohol?
Finally, should you expect an efficiency difference when mashing at higher temps as compared to lower mash temps?
Thanks a mil
My second question, which is really dependent on the first is does BeerSmith account for this when calculating alcohol?
Finally, should you expect an efficiency difference when mashing at higher temps as compared to lower mash temps?
Thanks a mil