Kit_B
Active Member
I've been researching step mashing & decoctions...
Does anyone have a solid formula for calculating rest times, based on percentage of nitrogen or protein content?
Does anyone have information that points to specific beta-amylase rest & alpha-amylase rest temperatures & times, after employing phytase/beta-glucanase rest & a protease/peptidase rest?
How about math for rest temps/times, for the decocted portion of the mash?
I've read Kai's wiki & many of the usual sources, for this kind of info & can't seem to find these details...Just more of a "do this, to get this".
I'm attempting to get at the math & science of this & find myself hitting a few roadblocks.
Thanks, for your time.
Does anyone have a solid formula for calculating rest times, based on percentage of nitrogen or protein content?
Does anyone have information that points to specific beta-amylase rest & alpha-amylase rest temperatures & times, after employing phytase/beta-glucanase rest & a protease/peptidase rest?
How about math for rest temps/times, for the decocted portion of the mash?
I've read Kai's wiki & many of the usual sources, for this kind of info & can't seem to find these details...Just more of a "do this, to get this".
I'm attempting to get at the math & science of this & find myself hitting a few roadblocks.
Thanks, for your time.
