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/* Mash Temperature */
==Mash Temperature==
The temperature of mash steps, particularly the main sugar conversion (called the ''saccrification'' step) can have a significant effect on the character of the beer. Lower temperature conversion - around 148-152 F will take longer but will produce a more complete conversion of complex starches to sugars resulting in more fermentation and a clean, lighter tasting beer. A high temperature conversion of 155-158 F will result in less start conversion leaving a beer with more unfermentable dextrines. This will create a beer with a full body and flavor. Middle mash temperatures (153-156) will result in medium bodied beers.
The [[Acid Rest]], a step done early in the mash around 95F is performed by some traditional brewers to lower the pH of the mash. This was primarily done in very soft water locations like Pilsen that lacked minerals needed to acidify the mash. However modern brewers using most waters do not need to perform this step. Proper minerals and pH adjustment, highly modified grains, and a much better understanding of water chemistry have largely eliminated the need for an acid rest.
==Sparging==
