The other day I saw a really informative chart on the different temperatures for different grains but I can't find it anywhere now. I was sure it was on this forum. Does anyone know where that is?
Figure 1 - Temperature ranges for the gelatinization of various starches [Briggs, 2004]. Starches marked with (*) also benefit from boiling before being used in the mash.
There you go.
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Lucky 13 Brewing Company
Est. 2009
Grain gelatinization chart
Linear Mode
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