Does flaked rice yield higher attenuation than barley malt?
Is it recommended to mash flaked rice longer than barley to achieve full conversation?
I always thought flaked rice increased attenuation more than malted barley, but was surprised when I came across a brulosophy experiment where the rice batch actually attenuated less vs an equivalent 60 min mash of all malt.
Is it recommended to mash flaked rice longer than barley to achieve full conversation?
I always thought flaked rice increased attenuation more than malted barley, but was surprised when I came across a brulosophy experiment where the rice batch actually attenuated less vs an equivalent 60 min mash of all malt.
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