Dextrin malts.

[zachdotcom]

I was looking at some recipes to brew an amber, and they almost all called for dextrin malt in the grist but also fairly low mash temps. Why not just bump up the mash temp?

 

[BigEd]

Because you do not get the same results. Manipulating temps along with a dextrin malt addition let you create a more sophisticated profile for the beer.