Subject: A mashing question
Date: 1989-12-29 17:27:33 GMT
Ok, you mashers, I have a question about mashing Klages two-row: which
technique is preferred, the infusion (one temperature) or the
temperature-controlled step-mash procedure? I've now made several
batches by mashing ~8# Klages using Papazian's temperature-controlled
mash procedure, with excellent results. The initial specific gravities
weren't as high (~1.045) as I would have expected, but the quality of
the resulting beers was wonderful.
Is Klages highly modified, or do different batches of Klages vary? I'm
interested in hearing from others' experiences.
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