I am using highly modified American malts for the most part. I was wondering if there are any detrimental effects of using higher mash temps 152+F on head retention. The system is an infusion mashing system.
Also, besides less fermentability and extract, what might other side effects be for mashing at higher temperatures?
Thanks for your input.
Flying Fish Brewing Company
We could go on for days about your subject.
But, using American Malt and single infusion at 152*F should be no problem. Bassically, higher protein malt is foam positiv.
When dsigning your mash schedule, keep in mind that all rest which favor the breakdown of proteins and beta glucans will decrease the foam stability.
Higher mash temperatures (150*F +) and longer rests at pH of ~ 5.5 are foam positiv.
If you need more help, please contact me.