I have come across the late George Fix's 40-60-70 schedule over the years, and have understood that you can vary the time at 60 Celsius and then at 70 Celsius to adjust the fermentability of the wort.
Does anyone have any details on how exactly to go about it?
For example, how much time at each to attain a result as if mashed at 66 in a single rest?
Does anyone have any details on how exactly to go about it?
For example, how much time at each to attain a result as if mashed at 66 in a single rest?
