What difference does mash temperature make?
The temperature of the mash has quite a significant effect on the extract you get from the grist and also how the finished product tastes. Lower mash temperatures of say 64c will extract more fermentable sugars from the grain this means that most of the sugars in your fermenter will be processed by the yeast, so this can have the effect of giving you a dry, thinner tasting beer. A mash at the higher end, say 68c will give you an increased amount of unfermentable sugars, so the finished product should be a little sweeter and have more body.
