I use it in my IPA. And my Maibock as well. In fact I use it fairly regularly.
The Hochkurz mash has become the standard mashing schedule for beers brewed in Germany. Especially large breweries like it because it doesn’t require decoction and can be done in less than 2 hours which fits well with their desire to be able to mash a new batch every 2 hours. It uses 2 different sacharification rests; one for each group of amylase enzymes. A low temperature rest favors the beta amylase and sets the fermentbility of the wort. A high temperature rest favors the alpha amylase and completes the starch conversion.
They do a dough in at 136 before it goes to the mash tun
How good is your German? Mine's not so good.
How good does it have to be, beer/bier is pronounced that same in both languages
Instead of waiting for Kai, have you checked out http://braukaiser.com/
keith - I am no help now, but I will try to tour as many breweries as I can this summer.
I found that if I give up my IPA for about a week,
when I do drink one
my taste buds think it is just about the most hoptastic thing imaginable.
Seriously, try it.
shouldn't this be in the pub?
Or is it here becauseit is religious in nature and therefore not allowed in the pub?