A link to a Mash Rest Description Chart

Also see Brewing Water and Grains
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joshua
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A link to a Mash Rest Description Chart

Post by joshua » 3 years ago

This has been out of print for a while, so, get it while it is available!!!

http://beerbarons.org/beerbarons/images ... hRests.pdf
Honest Officer, I swear to Drunk, I am Not God.


laserghost
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Post by laserghost » 3 years ago

nice, thanks!


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Post by joshua » 3 years ago

Laser, It helps to know the Steps for better brewing of Adjuncts, Wheat, and Rye.
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Post by laserghost » 3 years ago

I was reading in Mosher's Radical Brewing how to properly deal with oatmeal to break it down. Definitely more involved than what I've been doing. He mentions using "quick oats" for a single infusion though.


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Post by joshua » 3 years ago

Yes, there are Quick Oats, Flaked Oats-Wheat-Barley-Corn , and Torrified Wheat,

Corn Meal/Polenta /Breakfast Corn Flakes are Much more available and Cheaper than Flaked Corn.

Raw Oats/Groats have Much Better Flavor than Rolled/Flaked Oats.

Dryed Barley has A great flavor, that is Lost when Malted.

And for a DRY Pilsner, 30%-40% Cereal Mashed Rice is a way the make "Lite" beer.

That is why I Posted the Gelatinization Temperatures and Why topic at

viewtopic.php?f=41&t=3058
Honest Officer, I swear to Drunk, I am Not God.

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