| Temperature | Activity | Duration | Effects |
| 95'F/35'C | Phytase ACID REST |
up to 2 hrs. | Lowers pH, makes more acidic |
| 122'F/50'C | Proteolysis PROTEIN REST |
15 min.- 1 hr. | Proteins broken into amino acids |
| 140'F/60'C | Beta-amylase starch conversion into sugar. |
20 min. - 1 1/2 hr. | Produces a highly fermentable wort (thinner beer) |
| 150'F/65'C | Alpha & Beta-amylase equally active | 20 min. - 1 1/4 hr. | Produces wort with both fermentables and nonfermentables. |
| 158'F/70'C | Alpha-amylase starch conversion into dextrins (unfermentables) |
20 min.- 1 hr. | Produces a wort high in unfermentables (more body) |
| 168'F/76'C | Amylase activity stopped |
5 - 15 min. | Aids in liquefying wort for better run off. |
| 170'F/77'C | Sparge Water temperature |
30 - 60 min. | "Washes" sugar from grain bed, but too high temp could extract tannins |
This chart was copied from the BrewSupplies.com web site.