Hetuck
Active Member
A quick question I asked in another thread.......does Vienna malt have enough diastatic power to convert when used with Caramel malts or should I include some Pale malt as a base to ensure good startch-to-sugar conversion? I'm working on a new recipe for Chrismas Brew and would like to leave the Pale malt out if I can.
Also......here comes question #2.....
I want to use oats for the silky mouthfeel in the finished product. Is it 100% necessary for the oats to mash in my tun? OR can I cook them in a seperate pot, strain and pour the oat water into the boil kettle?
Discuss, Gents
Also......here comes question #2.....
I want to use oats for the silky mouthfeel in the finished product. Is it 100% necessary for the oats to mash in my tun? OR can I cook them in a seperate pot, strain and pour the oat water into the boil kettle?
Discuss, Gents