What is the maximum mashing temp you have ever done?
I am thinking about mashing a low ABV mild as warm as possible to maximize mouth feel and recidual sweetness. I have mashed at 70C with good results but have never gone higher out of fear to denature the enzymes.
Any advice?
-Christian
I am thinking about mashing a low ABV mild as warm as possible to maximize mouth feel and recidual sweetness. I have mashed at 70C with good results but have never gone higher out of fear to denature the enzymes.
Any advice?
-Christian
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