brownni5
Well-Known Member
- Joined
- Dec 17, 2017
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The past couple English style batches I've done, I noticed my attenuation was lower than expected (Imperial Juice and Darkness - both around 65% AA). Im not a numbers guy, but I found it curious, since I'm usually at least in the middle of the upper end of the listed attenuation range for yeast. Then I realized, I'm using floor malted base malt - Maris Otter
What's the proper/best way to mash this malt to ensure good conversion/attenuation?
What's the proper/best way to mash this malt to ensure good conversion/attenuation?