I'm basically an extract brewer that's branching out.
I've just scanned the 46 pages of posts and came up empty.
Do I have to mash oats to get their full benefit?
(I'm looking at a partial mash.)
Quick oats don't need to be cooked, correct?
How many lbs of base malt do I need per lb of oats?
Do I mash all my specialty grains at the same time?
Will a one-step infusion mash at 152D for an hour with a 170D sparge do the job?
Thanks
FuzzyV
I've just scanned the 46 pages of posts and came up empty.
Do I have to mash oats to get their full benefit?
(I'm looking at a partial mash.)
Quick oats don't need to be cooked, correct?
How many lbs of base malt do I need per lb of oats?
Do I mash all my specialty grains at the same time?
Will a one-step infusion mash at 152D for an hour with a 170D sparge do the job?
Thanks
FuzzyV