Subject: dark malts
Date: 1992-03-13 17:51:59 GMT
Another thing that dark malt accomplishes is lowering the pH of the
mash. I don't know any exact figures; I just always include at least 1/4 lb.
in the mash. Is there a "X oz. of dark malt decreases the pH by Y amount"
formula, or would it would be too dependent on the water mineral content?
Jay Hersh: I got the hops, thanks. I need your address.
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.