bluc wrote:Kept 2.5l at 55% no water used to proof it.. It was a small and low abv run..Not a completely terrible yield though :handgestures-thumbupleft:
bluc wrote:So any ideas why a thin mash would be less effecient then a thick one.. what am I missing?
ThePaterPiper wrote:Bluc, I’m really new to this, so don’t have a full understanding of the mash process, but does the amount of water used in the sparge have any affect on the efficiency result? Obviously it makes a huge difference to the sg, but I can’t remember what the factors taken into account are.
Dyno wrote:Can’t u just boil the shit out of it, gelatinise the grain , bring it back down to 75 an add Alpha Amylase ? Strain it off then add Gluco Amylase with yr yeast pitch? Or is that cheating?
Nino wrote:Dyno wrote:Can’t u just boil the shit out of it, gelatinise the grain , bring it back down to 75 an add Alpha Amylase ? Strain it off then add Gluco Amylase with yr yeast pitch? Or is that cheating?
From my understanding of grains if you were to do that then you would not need to use malted barley just plain barley would do as you would not be using the enzymes that are in the malt. Much like you would do for a corn based whiskey.
But then I could be wrong, I am only new at the all grain mashing too.
Regards,
Nino
bluc wrote:Nope more than welcome here :handgestures-thumbupleft:
markus wrote:What is the DP of barret burston?
Less or more than the pale ale of your last mash? :think:
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