The two main enzymes active during the mash are alpha and beta amylase. This is due to the enzymes active in the mash that break down complex sugars into simpler ones. The temperature of your conversion step determines, in large part, what percentage of the complex sugars are broken down into simpler sugars. If you are doing a single step infusion mash, the conversion step is your single step. Frequently done at a temperature between 146F/63C and 156F/69C, the conversion step breaks down complex sugars in the grains into shorter chains of sugar that can be consumed by yeast. The key step in mashing is called the conversion step. By altering your mash schedule to match the style of beer you are brewing you can achieve precise control over the body and mouth-feel of your beer. As an all-grain brewer, you need understand how to control the body of your home brewed beer using mash temperature. Great beer balances bitterness, color, flavor and body. Mash Temperature and Beer Body in All Grain Brewing by Brad Smith
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