AG3 Mash Temp

[fatbelly]

Hi All,

AG1 & AG2 are done and I am now thinking of AG3.
So far I have just concentrated on the basics and getting some beer in bottles, but now I want to improve my knowledge.

What difference does the Mash & Sparge temp make to a brew. I have so far Mashed @ 67c and Sparged around 77c.
If I lower the Mash temp how will this affect my Brew.

Thanks to All
FB

[gregorach]

If you lower the mash temp (and stick to the same mash time) you will end up with a more fermentable wort, resulting in a lower FG and a drier, thinner beer. The usual rule of thumb is (I think) 2 points of FG for every 1 degree mash temp, but that's very rough-and-ready.