M
MickOz
Hi Guys,
Anyone know how I could make a mash profile that incorporates precooked adjuncts @ temp X into my main mash.
I'm sort of toying with the idea of total volume = water at temp X (usually around 90 - 100 degrees C)
I did a brew last week and had to precook 2Kg of rolled wheat and oats and then hit 50c degrees C for a protein rest and had to juggle things manually to get my temp. I ended up with more liquid than I really wanted and left myself with no room for a mashout.
Thanks
Mick
Anyone know how I could make a mash profile that incorporates precooked adjuncts @ temp X into my main mash.
I'm sort of toying with the idea of total volume = water at temp X (usually around 90 - 100 degrees C)
I did a brew last week and had to precook 2Kg of rolled wheat and oats and then hit 50c degrees C for a protein rest and had to juggle things manually to get my temp. I ended up with more liquid than I really wanted and left myself with no room for a mashout.
Thanks
Mick