| temperature | Activity | Duration |
Effect on Wort |
|---|
| 35c/94f | Acid rest for under modfied malts.
| 1-24 hours | Lowers Ph when using low calcium
water |
| 50c/122f | Protien rest.
| 15-60 min | Malt protiens and adjunct
starches break down |
| 60c/140f | Beta-Amylase rest. Converts
starches to fermentable sugars. | 15-90 min. |
Yields a wort high in fermentables low in dextrines. high alcohol/light body |
| 65c/149f | Alpha and Beta-Amylase
rest. Converts starches to equal parts fermentable sugars and dextrines.
| 45-90 min. | Yields a wort with
a well balanced ratio of dextrines and fermentables. |
| 70c/158f | Alpha-Amylase rest. Converts
starches to dextrines. | 15-30 min. |
Yields a wort high in dextrines low in fermentables. Big body/low alcohol |
| 76c/168f | Alpha and Beta-Amylase
convertion stops. | 5-15 min. | Reduces
vuscosity and aids in sugar run off. |
| 77c/172f | Maximum sparge temperature.
| 45-60 min. | Possible tannin extraction
if mash is above 75c/170f. |
