Isn't there a section in the American Sour Beer book that talks about removing some starchy wort right after dough-in, boiling to denature the enzymes, and mixing it back in with the runnings after the mash?
I was thinking about trying this tomorrow, and I was flipping threw the pages, but couldn't find it.
I wasn't sure how much is a good amount to pull.
I was thinking about trying this tomorrow, and I was flipping threw the pages, but couldn't find it.
I wasn't sure how much is a good amount to pull.