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Raising slow the temp

Now have been watching brew tv. With will wheaton. So they slow did raise the mash temp from 142 to 152. They did say i gets more. Suggar and starches out of this. Kind of mashing. ??,

It’s called a Hochkurz Mash. The mid 140° temp sets the fermentability (maltose rest) while the mid 150° rest temp completes conversion (dextrinization rest). This rest reportedly also helps with head retention and mouthfeel. Typically the temps are 145°-146° and 158°-160°.

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