donizee
Member
After seeing how some Gluten Free beers are made by drawing off 3-4 quarts of clear mash fluid and then boiling the entire amount of grains I was wondering if this could be done with barley malt?
The boiled grains are cooled back down to 155 deg before reintroducing the clear enzyme fluid.
The boiled grains are cooled back down to 155 deg before reintroducing the clear enzyme fluid.
