KavDaven
Well-Known Member
Some brewers include a step both at a low conversion temperature (say 145F/63 C) and a second mash step at high conversion temperature (say 155F/68 C). This results in very high sugar conversion, and a very clean, light bodied beer. It does this by activating both the alpha and beta amylase in sequence.
Any reason I can't go in reverse sequence? 155F then drop to 145F?
Any reason I can't go in reverse sequence? 155F then drop to 145F?