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Denaturing any enzymes takes some time...at least 20 min. If you don't go over 162, you should be OK in terms of having enough beta left. The majority of the conversion will be done in the first half hour or so, but as long as you're still in the 145+ range, long chain dextrins will continue to be broken down into shorter ones. It's based on the entire ...


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As Denny noted, there's already a lot of unfermentables. I would start at 154°F since the fermentability of this wort is not going to be high so you want to get as much out of the beta conversion as possible. 160°F is the limit for beta amylase activity and it's quickly denatured. If you want a thicker body on the beer, try using a less attenuative ...


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I've probably bought that same pack, and the fact they don't list the ingredients in proportion is annoying. I guess they figure its "trade secrets" or whatever. Making the assumption that this isn't your first partial mash beer, I would suggest that you partial-mash normally, using the same water and minerals (if any) that you KNOW make good beer. The ...



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