UnderConstruction
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Hypothetical question:
Given that the type of sugars released in mashing and thus the body of the resulting beer is dependent on the temperature of the mash, will the body of a beer mashed at 153 for 60 mins differ dramatically from one mashed for 60 minutes gradually sliding from 156 at the beginning to 150 at the end?
Given that the type of sugars released in mashing and thus the body of the resulting beer is dependent on the temperature of the mash, will the body of a beer mashed at 153 for 60 mins differ dramatically from one mashed for 60 minutes gradually sliding from 156 at the beginning to 150 at the end?
