rph33
Well-Known Member
Alright, so I've been HBing for about a year, done maybe a dozen to fifteen brews, and I've been doing just fine. Had some really good results, on almost all of my attempts.
One thing I'm not entirely clear on:
I hear people talking about "enzymes" in various malts, and that in order for fermentable sugars to be extracted, certain malts must be "mashed" with another malt that has enzymes.
Now, I do mainly extract brews, and I steep all sorts of grains for 30 minutes in all of my brews, maintaining 154-157 temperatures during this phase. Is this what is called a "Partial Mash" technique? And when somebody says "You need to mash that to extract the enzymes", is what I'm doing "mashing", and are these "enzymes" being extracted? I just don't know if I've been doing something horribly wrong with my technique of using specialty grains and what I thought WAS a "partial mash". Have I not been getting full-benefit of my specialty grains because I didn't know which had enzymes? AM I A BAD PERSON?!
thanks
One thing I'm not entirely clear on:
I hear people talking about "enzymes" in various malts, and that in order for fermentable sugars to be extracted, certain malts must be "mashed" with another malt that has enzymes.
Now, I do mainly extract brews, and I steep all sorts of grains for 30 minutes in all of my brews, maintaining 154-157 temperatures during this phase. Is this what is called a "Partial Mash" technique? And when somebody says "You need to mash that to extract the enzymes", is what I'm doing "mashing", and are these "enzymes" being extracted? I just don't know if I've been doing something horribly wrong with my technique of using specialty grains and what I thought WAS a "partial mash". Have I not been getting full-benefit of my specialty grains because I didn't know which had enzymes? AM I A BAD PERSON?!
thanks