Does roasting your base malt at high degrees effect your attenuation? (ignore enzymes)
I don't mean alpha and beta amylase enzymes. Ofcourse they will decay that high temperature. Actually I wonder high kilning temperature effect starch of base malt or not.
I don't mean alpha and beta amylase enzymes. Ofcourse they will decay that high temperature. Actually I wonder high kilning temperature effect starch of base malt or not.