How to produce different kinds beer by controlling mashing temperature?

How to produce different kinds beer by controlling mashing temperature?

As we all know, there are four phases for brewing, the phase is as below:
35-40 Celsius: Dipping stage
45-55 Celsius: Protein decomposition stage
62-70 Celsius:Saccharification stage(Mashing stage)
75-78 Celsius: Gelatinization stage

The experience shows, higher mashing temperature is good for α-amylase, higher temperature can short the time of mashing and produce more non-sugar content.
So we can adjust the ratio of sugar/Non-sugar in wort according to mashing temperature.
For example, we can get the highest fermentable leaching efficiency ratio by controlling mashing temperature at 65 Celsius.
We can brew low fermentation beer by controlling mashing temperature at 65-70 Celsius. As Malt have a higher leaching efficiency ratio and produce more unfermentable sugar at 65-70 Celsius.
High fermentable beer can be brewed at 62-65 Celsius. At 62-65 Celsius, malt can produce more fermentable sugar, thus the beer will have less unfermentable sugar and high alcohol.

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