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I think there are two things to consider here: Mashing temperature: at higher temperatures you will have increasingly less β-amylase activity, even with high diastatic-power malt, and this will favor production of non-fermentable dextrins and hence increase the FG (at 156° you'll have basically no β-amylase activity); and High proportions of Munich malt: ...


Yes, a higher mash temperature absolutely leads to a higher final gravity. Mash temperatures in the 154-158°F promote the conversion of unfermentable sugars.


I've been doing basically what you're doing for at least a year now. I'm not an award winning brewer by any means, but heating the water and grains together has worked just fine for me. Agreed on the 90 minute mash being unnecessary. 60 minute mashes are also not needed, and if you really want to save time look into doing iodine tests on your wort.

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