The adjustment to apparent attenuation for mash temperature, in percentage
points.
This is a heuristic, not a published formula: ±1.2 points per °C away from
66.7 °C (152 °F), clamped to ±8 points. Cooler mashes make more fermentable
wort. resolveAttenuationPercent always applies it when the recipe has
a mash schedule that effectiveMashTempC can get a saccharification
temperature from. An extract recipe with no mash keeps the yeast's published
attenuation.
The adjustment to apparent attenuation for mash temperature, in percentage points.
This is a heuristic, not a published formula: ±1.2 points per °C away from 66.7 °C (152 °F), clamped to ±8 points. Cooler mashes make more fermentable wort. resolveAttenuationPercent always applies it when the recipe has a mash schedule that effectiveMashTempC can get a saccharification temperature from. An extract recipe with no mash keeps the yeast's published attenuation.