Final gravity

KenK

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All other things being equal, does mashing at a higher temperature (e.g., 160f/71c vs 145f/63c) result in a higher final gravity? And does this higher FG generally result in a slightly sweeter beer?
 
Higher fg means more sugars remain, which means a sweeter beer. Mashing too low or too high can result in less fermentable sugars.
 
All other things being equal, does mashing at a higher temperature (e.g., 160f/71c vs 145f/63c) result in a higher final gravity? And does this higher FG generally result in a slightly sweeter beer?
it all in the science, the higher temp creates bigger chains of sugar, the yeast can only eat a couple at a time so some is left behind leaving more sugars and a sweeter beer
 

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