rossbaker
Well-Known Member
- Joined
- 21/5/13
- Messages
- 254
- Reaction score
- 24
Hi guys, I'm looking to try this Bavarian what beer from the ahb data base :
https://aussiehomebrewer.com/threads/recipedb-schneider-weisse-style.20713/
It says to do a 50 deg infusion for 20 minutes then mash at 63 deg for an hour.
My questions are :
Does this still work if doing a full volume biab mash? How would you go about it?
How does the 50 deg rest affect the beer? What would I be missing if I skipped it and just did the 63 deg mash?
https://aussiehomebrewer.com/threads/recipedb-schneider-weisse-style.20713/
It says to do a 50 deg infusion for 20 minutes then mash at 63 deg for an hour.
My questions are :
Does this still work if doing a full volume biab mash? How would you go about it?
How does the 50 deg rest affect the beer? What would I be missing if I skipped it and just did the 63 deg mash?