Thinking about this…
In my readings online, seems the sugar for crystal was produced by the maltster… That is what gets caramelized when that goes into the kiln. IF what I read, mash isn’t needed for C-type malts. Does a hot soaking make the C-malt release proteins and such? Looking back on my previous post, I did get sugar as my gravity was 1.015 after the cold steep…. Need more conversations about this… crystal stuff
It’s cold and being carbonated as we txt…
Sneezles61
Mr. Foreman, has the jury reached a verdict? 
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Yes. I’ll make this a standard red. I don’t get the raisin flavor… but then I may be partial…. (:
Sneezles61
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