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brian320fo
I was playing around with the mash profile on BeerSmith to see what profile yielded the highest attenuation for my recipe. I found that, according to BS2, that it occurs at about 64*C. But when I changed the length of the mash it had no effect on the predicted attenuation. If I mashed at 64*C for 1 minute it shows the same FG as if I mashed for 90 minutes. Surely there must be a difference in the FG obtainable when using different mash times. I also noticed that the predicted attenuation didn't change for different step mashes. From what I saw, the only factor in the BS mash profiles that effected the FG prediction was the one temperature near the mid 60*s C. Is this truly how FG is predicted or is there something missing in the BS calculations?
Thank you.
Thank you.