46
All Grain Brewing / Re: Step mashing
« on: July 19, 2012, 07:43:09 AM »
Thanks for the input. First time step mashing.
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47
All Grain Brewing / Re: Step Mashing a Hefe...Why?
« on: July 19, 2012, 07:41:43 AM »
I swear in the bavarian hefe podcast of the Jamil show he said ferulic acid is the precurser to the banana character not the clove.
48
All Grain Brewing / Re: Step mashing
« on: July 17, 2012, 10:47:49 AM »
Jason,
The 20 min rest at 111 sounds like soething i could do. What water volumes do i use for probably 11 lbs of grains?
The 20 min rest at 111 sounds like soething i could do. What water volumes do i use for probably 11 lbs of grains?
49
All Grain Brewing / Step mashing
« on: July 16, 2012, 03:42:00 PM »
I am planning a bavarian weizen for this weekend. In the Jamil Z. podcast on bavarian weizens he brushed over doing a step mash at 50-60-70 celsius. Any one had any experience with this? Should i just do a single infusion at 152? If i were to step how long of a rest per step?
Thanks
Thanks