New answers tagged mashing
3
The step mash procedure described above is really not necessary any more. With today's highly modified malts, almost any recipe can be made with a single infusion mash. The reason for this is that the maltster has in effect done the first step for you by making sure the malt is highly modified. The eliminates the need for a low temperature protein rest. ...
2
The speed of the mash is mainly down to enzymatic activity, and this is influenced chiefly by temperature and then by pH. Naturally you don't want to change your temperature, so the next thing is to be sure your pH is within 5.1-5.5 pH.
As well as enzymatic activity, there is the time it takes for the enzymes to leach out of the grains into the mash liquor. ...
Top 50 recent answers are included
