Subject: More on the great mashing mystery
Date: 1989-09-08 15:27:32 GMT
I've had numerous questions/comments regarding the last recipe
that I posted in which I mashed cara pils and crystal malted barley
for 2 hours at 140 F. My intent in so doing was to extract the
dextrins (not mash) without having to add the grains to the boil. I
was experimenting to see if flavor of the wort would be different,
perhaps due to fewer tannins from _not_ boiling the grains. All I can
say is that the wort was delicious. We'll have to wait to see about
the beer!
--Doug
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Douglas Roberts |
Los Alamos National Laboratory |When choosing between two evils,
Box 1663, MS F-602 |I always like to try the one
Los Alamos, New Mexico 87545 |I've never tried before.
(505)667-4569 |
dzzr@lanl.gov |
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