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
================================================================
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 |
================================================================
The posts that comprise the Homebrew Digest Searchable Archive remain the
property of their authors.
This search system is copyright © 2008
Scott Alfter; all rights reserved.