Tag Info

Hot answers tagged

2

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 ...


1

I am not sure I understand your question, so I am assuming you mean to ask, "How much Maris Otter do I need mash in order to get the extract equivalent of 1.5 kg of liquid malt extract?" I also assume you know that Maris Otter is a grain that must be mashed. LME has an extract potential of 292 gravity points per kg per liter (PKL), meaning that one kg of ...


1

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 ...



Only top voted, non community-wiki answers of a minimum length are eligible