Do starches quickly become solubilized or do they remain trapped in the grist when the strike water is added? This question is regarding how a recirculating system behaves and whether there would be any effect if the recirculating wort were being heated above a desired mash temperature when passed through a heat exchanger. Are the starches and their breakdown products mostly in solution along with the enzymes, or are they still in the grist solids for most of the mash time?
This is really a great question and one that brewers started contemplating shortly after RIMS (recirculating infusion mashing systems) brewing became popular. The two main goals of malt milling are particle size