I mashed my Mocha Mild for NHC at 162. It started at 1.036 and ended at 1.022. It wasn’t cloying like I was worried with that low level of attenuation. However, it had great body. I intend on using this level of high mashing for a lot of my session beers from now on.
Yeah, I basically only mash at 149 or 162. I can’t for the life of me taste the difference between a 152 and a 156 beer, but I think 149 to 162 makes a more obvious difference.
Gonna write this off as a happy accident then. Not quite “you got your chocolate in my peanut butter” level, but I will definitely be using this mash temp on my session beers in the future.
No science behind this, but I did a 2 hour mash that went from 152F to 140F and it produced a highly fermentable wort (dry beer obviously). It finished below 1.008 IIRC.