buresh_matt
KillswitcH
- Joined
- Apr 7, 2020
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I've been thinking more about alpha/beta amylase in beer and i'm wondering why NEIPA's are not mashed in at higher temperatures? My understanding is Alpha amylase are around 158 mash and they are more complex sugars from the enzymatic conversion and yest find it harder to consume so the beer would taste sweeter. I'm sure my line of thinking is wrong but why? I don't see any recipes online that go for a higher mash past 153. Less alcohol percentage, but why wouldn't this be a viable method to sweeten up a beer with the alphas?