GigaFemto
Grandmaster Brewer
The reality is that there is not one "best temperature" for mashing grains. It depends on the malt and the beer style and the desired fermentability. For modern highly modified malts, temperatures around 64-65 C (148-149 F) will give highly fermentable wort and a dry beer while temperatures around 68-70 C (154-158 F) will give less fermentable worts with lower alcohol and thicker mouthfeel. My cheeky response was a reaction to this request for one single "best" temperature. The question itself let us know that the poster has little experience and hasn't done the least bit of homework on the issue. I don't mind answering well-formed questions, but I don't like it when people use the forum as the first place to go before doing some background reading an getting some basic education.
--GF
--GF