jkpq45
Well-Known Member
- Joined
- Mar 22, 2009
- Messages
- 276
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Hello All,
Sorry for the noob question--I've seen so many recipes which call for varying steeping/mashing temperatures. I know there has to be a science to it--what I'm looking for is a way to estimate how long and at what temperature grains/malted grains should be steeped to extract the best combination of fermentables and flavors from them.
Of course, I'm experimenting with several different methods now, but would appreciate general advice on how to get the most out of my grains.
Thanks,
jkpq45
Sorry for the noob question--I've seen so many recipes which call for varying steeping/mashing temperatures. I know there has to be a science to it--what I'm looking for is a way to estimate how long and at what temperature grains/malted grains should be steeped to extract the best combination of fermentables and flavors from them.
Of course, I'm experimenting with several different methods now, but would appreciate general advice on how to get the most out of my grains.
Thanks,
jkpq45