bellhp
Well-Known Member
... OK , I'm worrying a little bit , brewing my first all - grain ... It's a one gallon SMaSH , Maris otter and E. Kent Goldings . I brainfarted when I mashed in and had my strike water at 170 insted of 160 . i realized it when I checked my temp as I was stirring in the last of my grain .
I pulled the bag and stirred until I reached 153 degrees but I don't know how long the grain was exposed to the higher temp possibly killing off the Alpha - Amylase . Here's a picture of my last batch which I just poured... it's an Altbier made from extract and it's delicious.
I pulled the bag and stirred until I reached 153 degrees but I don't know how long the grain was exposed to the higher temp possibly killing off the Alpha - Amylase . Here's a picture of my last batch which I just poured... it's an Altbier made from extract and it's delicious.