What can be a consequence of mashing at a higher temperature?

When mashing at a higher temperature, one of the primary consequences is the production of a fuller-bodied beer. This is primarily due to the behavior of enzymes in the malt during the mashing process. Higher temperatures, typically in the range of 158°F to 162°F (70°C to 72°C), favor the activity of amylopectin-digesting enzymes over those that break down amylose, leading to the production of longer chain sugars.

These longer chain sugars are less fermentable by yeast, resulting in a residual sweetness in the finished beer. As a result, the beer will have a thicker mouthfeel and more body, which gives the overall perception of fullness. This fuller-bodied character is often desirable in certain styles of beer, where a richer flavor profile is sought.

While there may be aspects of the fermentation process that could be affected by mashing temperature, the direct implication of producing a fuller-bodied beer stands out as the primary consequence of higher temperature mashing.