What is the typical mash-in temperature range for brewing?

The typical mash-in temperature range for brewing falls between 150-158°F, as indicated by the correct answer. This temperature range is ideal for the enzymatic activity necessary for converting starches into fermentable sugars during the mashing process. At these temperatures, the amylase enzymes, particularly alpha-amylase and beta-amylase, are most effective. Alpha-amylase functions optimally at slightly higher temperatures around 158°F, while beta-amylase works best nearer to 150°F. This balance allows for a well-rounded extraction of sugars, which significantly influences the beer's body and fermentability.

In the context of brewing, if the mash-in temperature is lower than the optimal range, it may lead to a slower or incomplete conversion of starches, which could result in a beer with lower alcohol content and a thinner body. Conversely, if the mash-in temperature is higher than recommended, it can denature enzymes prematurely, leading to reduced sugar extraction and potentially affecting the flavor and mouthfeel of the finished beer. Thus, the chosen range is important for achieving the desired characteristics in the final brew.