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Author Topic: Starch Convertion  (Read 4060 times)

Offline klickitat jim

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Re: Starch Convertion
« Reply #30 on: January 17, 2017, 06:53:02 pm »
I'm not saying how I mash, it's a secret.
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Offline wobdee

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Re: Starch Convertion
« Reply #31 on: January 18, 2017, 06:25:49 am »
I've been using Best Pils as my base and have heard from them the last crop has a higher than usual gelatinization temp and recommend a rest at 65c so I've been doing a 20/20/20/10 step mash at 62c, 65,72,76, gives me attenuation in low 80's.
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Offline homoeccentricus

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Re: Starch Convertion
« Reply #32 on: January 18, 2017, 07:29:56 am »
Quote from: klickitat jim on January 17, 2017, 06:53:02 pm
I'm not saying how I mash, it's a secret.

Aren't you in the "if you found out I'd have to kill you" business?
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Frank P.

Staggering on the shoulders of giant dwarfs.

Offline klickitat jim

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Re: Starch Convertion
« Reply #33 on: January 18, 2017, 09:47:30 am »
I don't think so, but who knows
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