Hi, two questions in regards to kettle caramelization:
1. For some reason I had been under the impression that longer mashes (90 mins as opposed to 60 min) were how to achieve kettle carmelization, but reading more - and just thinking it over - I realize I may have been mistaken and it is the boil that should be extended to 90 mins, not the mash. Which is correct, or can both be utilized to this end?
2. How much caramelization is achieved by the addition 90 min (whether it be mash or boil)? Is it enough to forgo using crystal malts in typically malt-heavy beers (such as bocks, old ales, and barleywines)?
1. For some reason I had been under the impression that longer mashes (90 mins as opposed to 60 min) were how to achieve kettle carmelization, but reading more - and just thinking it over - I realize I may have been mistaken and it is the boil that should be extended to 90 mins, not the mash. Which is correct, or can both be utilized to this end?
2. How much caramelization is achieved by the addition 90 min (whether it be mash or boil)? Is it enough to forgo using crystal malts in typically malt-heavy beers (such as bocks, old ales, and barleywines)?