ocwo92
Well-Known Member
I'm thinking about a recipe leading to beer with a very low alcohol content using the following strategy:
1. Low amounts of malts compared with "normal" beer.
2. High mashing temperature.
3. Yeast with low attenuation.
How high can I go as far as mashing temperature is concerned? 71 degrees Celsius / 160 degrees Fahrenheit seems usable but what is the sensible limit for beer?
1. Low amounts of malts compared with "normal" beer.
2. High mashing temperature.
3. Yeast with low attenuation.
How high can I go as far as mashing temperature is concerned? 71 degrees Celsius / 160 degrees Fahrenheit seems usable but what is the sensible limit for beer?