Hi All,
I have successfully brewed a few all-grain batches so far and now I wanted to try a Belgian Ale. However, the recipe calls for a variable temp of the mash, which is something I am not sure how to do with my gas burner. I was thinking that instead of doing incremental increases from 64c to 69c to stay at a constant 67c for 90 min. Would that dramatically impact the flavor?
I understand that alpha and beta amylase need different temps, but apparently 67c is convenient for both? Thoughts?
I have successfully brewed a few all-grain batches so far and now I wanted to try a Belgian Ale. However, the recipe calls for a variable temp of the mash, which is something I am not sure how to do with my gas burner. I was thinking that instead of doing incremental increases from 64c to 69c to stay at a constant 67c for 90 min. Would that dramatically impact the flavor?
I understand that alpha and beta amylase need different temps, but apparently 67c is convenient for both? Thoughts?