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Old 07-31-2010, 02:29 PM   #1
Noontime
 
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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?

Thanks!
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Old 07-31-2010, 05:43 PM   #2
Lcasanova
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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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Old 08-01-2010, 01:30 PM   #3
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That's it!

Thank you very much.
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