S Shambolic Well-Known Member Joined Sep 5, 2005 Messages 238 Reaction score 1 Location Melbourne, Australia Sep 13, 2005 #1 Is there any need to boil malted grain before mashing it, or can you just add it straight to ~70 deg. C water and mash away?
Is there any need to boil malted grain before mashing it, or can you just add it straight to ~70 deg. C water and mash away?
ScottT Well-Known Member Joined Aug 17, 2005 Messages 653 Reaction score 1 Location Hurst, Tx Sep 13, 2005 #2 No, You don't want to boil it at all. Just steep it at 155 - 158 degrees. Higher temps will extract tannins from the grain and you don't want that in a beer.
No, You don't want to boil it at all. Just steep it at 155 - 158 degrees. Higher temps will extract tannins from the grain and you don't want that in a beer.
S Steve973 Well-Known Member Joined Aug 21, 2005 Messages 298 Reaction score 2 Location Baltimore, MD Sep 13, 2005 #3 Not to mention the fact that getting the grain temperature over 170 degrees will result in the destruction of all enzymes.
Not to mention the fact that getting the grain temperature over 170 degrees will result in the destruction of all enzymes.
OP OP S Shambolic Well-Known Member Joined Sep 5, 2005 Messages 238 Reaction score 1 Location Melbourne, Australia Sep 14, 2005 #4 Excellent. Thanks guys. I will try mashing a small percentage of my next batch...
