Thunder_Chicken
Well-Known Member
I am getting a do-over kit from NB tomorrow to replace a 1-gallon NB White House Honey Ale kit that was shipped with the wrong grains. I've made some similar partial mash ales on my own and want to experiment with the mesh temperatures to see if I can polish up this brew.
I want to dry out some of the malt sweetness, so I was planning to mash ~148F for a full hour. I was also reading that chill haze can be controlled by some degree by a protease rest in the 113-131F range.
I assume that the enzymes denature, so the mash schedule should have the rests increasing with temperature - start at 120 for 30 minutes, then increase to 148 and continue for a full hour. Is this about right?
I want to dry out some of the malt sweetness, so I was planning to mash ~148F for a full hour. I was also reading that chill haze can be controlled by some degree by a protease rest in the 113-131F range.
I assume that the enzymes denature, so the mash schedule should have the rests increasing with temperature - start at 120 for 30 minutes, then increase to 148 and continue for a full hour. Is this about right?