rabeb25
HE of who can not be spoken of.
So lets say I had a grain bill like this:
13.75 rye
12.5 2 row
5lbs brewers grade corn syrup
12g batch
Og of about 1.070 FG 1.017
What if I wanted to get that thing to attenuate down to the low 1.0's besides mashing at 147 for 90 minutes, would amylase be useful here??? If so when/how much would you add??
thanks
Bryan
13.75 rye
12.5 2 row
5lbs brewers grade corn syrup
12g batch
Og of about 1.070 FG 1.017
What if I wanted to get that thing to attenuate down to the low 1.0's besides mashing at 147 for 90 minutes, would amylase be useful here??? If so when/how much would you add??
thanks
Bryan