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Mashing in Cold

The new BTW episode has Dawson mashing in around 70 and slowing raising his mash temp.
Would mashing like this created mostly a more fermentable wort?
What other effects could be expected?

You’d go through all the various rest temps by bringing it up from room temp. Glucan, ferulic, protein, beta and alpha. What a pain though, lots of stirring involved and you’ll really have to watch to prevent scorching.

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