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  1. S

    All-Grain Mashing: Add hot water to grain, or add grain to cold water and heat slowly?

    If you are concerned about denaturing enzymes, add any adjunct grains first, such as unmalted wheat, oats, barley, corn, caramel or roasted malts, rice hulls, etc. These grains will absorb their share of the heat, lowering the temperature to some degree prior to adding the enzyme containing...
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