Hey folks!
We're scaling up our pilsner recipe but we're not set up for a decoction mash. I was wondering if anyone had any experience using a really hot sparge (like 190-195F) near the end of runoff to extract some tannins, instead of getting tannins via the boiling decoction.
Anyone tried this before? Any safety and/or flavor issues I may be overlooking?
Thanks for any help!
We're scaling up our pilsner recipe but we're not set up for a decoction mash. I was wondering if anyone had any experience using a really hot sparge (like 190-195F) near the end of runoff to extract some tannins, instead of getting tannins via the boiling decoction.
Anyone tried this before? Any safety and/or flavor issues I may be overlooking?
Thanks for any help!
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