Hi all! I was hoping for some input regarding cold extract process/recipes. I have read a bunch of articles which sound very promising, but forum posts with tasting notes generally don't sound too great.
Things I'm thinking about:
1. General thoughts? Pros/cons vs partigyle/high temp mash/small grain bill?
2. Extract temperature, time, and recirc. I'd much rather do a 2 hour recirc at 65F than figure out a way to do a 40F soak overnight. Articles are very wishy washy regarding process requirements here.
3. Should there be a starch precip rest before heating? Seems like that could help a lot.
4. Mash oatmeal, crystals, etc at normal mash temp rest? Seems like this would help round out the character while using cold base extract for amy and background character. Oatmeal for some B glucans, which aparently are not very soluable in cold extract. Might need some serious rice hulls. Or maybe a thick 180F extract added to base cold extract for amy rest. (Thinking out loud.)
Personally I'm looking for 2-3% abv but don't care about calories. This seems like a neat tool to add to the arsenal, but I'm debating where to start.
Things I'm thinking about:
1. General thoughts? Pros/cons vs partigyle/high temp mash/small grain bill?
2. Extract temperature, time, and recirc. I'd much rather do a 2 hour recirc at 65F than figure out a way to do a 40F soak overnight. Articles are very wishy washy regarding process requirements here.
3. Should there be a starch precip rest before heating? Seems like that could help a lot.
4. Mash oatmeal, crystals, etc at normal mash temp rest? Seems like this would help round out the character while using cold base extract for amy and background character. Oatmeal for some B glucans, which aparently are not very soluable in cold extract. Might need some serious rice hulls. Or maybe a thick 180F extract added to base cold extract for amy rest. (Thinking out loud.)
Personally I'm looking for 2-3% abv but don't care about calories. This seems like a neat tool to add to the arsenal, but I'm debating where to start.
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