Thirsty Boy
ICB - tight shorts and poor attitude. **** yeah!
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To lessen the probability of a gluey mash - you can do a nice beta glucan-protein rest to knock out some of the stickier stuff, both glucans and protiens.
Before you mash, take your flour and about 0.5 kg of crushed pale/pilsner malt and put em in a pot with 4L of 43 degree water. This should give you a mash temp of about 40degrees, not to important, just aiming for about 40.
Stick it on the stove and slowly heat it up to 63degrees or whatever your planned main mash temperature is going to be - stirring constantly and pausing at 43-45 and again at 50-52. It will be claggy as hell at first, but you will notice as the mash progresses, it loosens up and becomes much more liquid.
When you get the temp to the same as your planned main mash - mash in your main mash and dump in the glucan mash.
The beta glucan / protien rest will make a fair difference in the viscosity of the wort and hopefully save you any potential trouble with a sticky mash - raising the whole kaboodle to a mash out temp will also help increase wort viscosity and lautering ease.
TB
Before you mash, take your flour and about 0.5 kg of crushed pale/pilsner malt and put em in a pot with 4L of 43 degree water. This should give you a mash temp of about 40degrees, not to important, just aiming for about 40.
Stick it on the stove and slowly heat it up to 63degrees or whatever your planned main mash temperature is going to be - stirring constantly and pausing at 43-45 and again at 50-52. It will be claggy as hell at first, but you will notice as the mash progresses, it loosens up and becomes much more liquid.
When you get the temp to the same as your planned main mash - mash in your main mash and dump in the glucan mash.
The beta glucan / protien rest will make a fair difference in the viscosity of the wort and hopefully save you any potential trouble with a sticky mash - raising the whole kaboodle to a mash out temp will also help increase wort viscosity and lautering ease.
TB