Piotr
Well-Known Member
I made czech pilsener and it turned out to be a bit hazy.
Mashing sheme was like this:
dough in 75*C
1 hour in in 67*C
mash out 76* by infusion of 7L boiling water.
A friend of mine says, that adding rapidly boiling water to wort can cause this haziness. What do you think?
Mashing sheme was like this:
dough in 75*C
1 hour in in 67*C
mash out 76* by infusion of 7L boiling water.
A friend of mine says, that adding rapidly boiling water to wort can cause this haziness. What do you think?