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Thanks for the feedback guys. storunner13; you just opened Pandora's Box with that link... thanks! A quick update: I put in an order for some amylase, place I ordered from was out of stock so its gonna be a week to 1.5 weeks before I receive this.

Thats the idea behind adding in the alpha amalyse. Basically its an enzyme that is present in malted grains that will get to work during the mash to convert starches.

Yes, the idea is to use alpha amylase. I can see where you are going with the mash times. What I'm thinking about now is to create three different batches, try to mash them with everything held constant except the times and see how it affects my OG. Looking at 60, 100 and 140 minute mashes...

I know its not optimum, but I want to play around and see what I can get. Specifically my question is will these two mashes covert to sugars? 1) 5 gallon batch size 10lbs Raw Barley (unmalted) 2 tablespoons amalyse enzyme 12.5 quart mash @ 150F for 75mins If conversion works, then my OG is...

Great site! Just a small detail; in your template that has a dark green/yellowish background (the one that has the text embedded into the background), the font you use for the Beer Name and Beer Type doesn't like the letter "W".

Thanks for the feedback! Happy brewing!

Can I steep flaked wheat?

As title reads, which dry yeast would most closely produce the results of White Labs Belgian Wit - WLP400?

After brewing a couple simple recipes, this is the first time I will be making my own brewrecipe. I have done a bunch of reading (great forum by the way) and I really want to get a feel for "what does what". I really enjoy beers with some nice body, definite character and a nice sweet...