Hi Folks,
In my quest to produce a decent ESB I thought I'd try using Danstar London ESB yeast. This yeast doesn't ferment maltotriose so Lallemand suggest using a lower mash temperature as a way to ensure better attenuation.
>London ESB does not utilize the sugar maltotriose (a molecule composed of 3 glucose
>units). Maltotriose is present in wort in an average 10-15% of all malt worts. The result
>will be fuller body and residual sweetness in beer. Be advised to adjust gravities and
>mash temperatures according to desired result.
Just wondering what mash temperature would be best for this?
The recipe I'm planning to use is something like this:
80% English Pale Ale Malt
10% Munich I
5% Victory or Biscuit
5% Medium Crystal
Cheers,
Chris
In my quest to produce a decent ESB I thought I'd try using Danstar London ESB yeast. This yeast doesn't ferment maltotriose so Lallemand suggest using a lower mash temperature as a way to ensure better attenuation.
>London ESB does not utilize the sugar maltotriose (a molecule composed of 3 glucose
>units). Maltotriose is present in wort in an average 10-15% of all malt worts. The result
>will be fuller body and residual sweetness in beer. Be advised to adjust gravities and
>mash temperatures according to desired result.
Just wondering what mash temperature would be best for this?
The recipe I'm planning to use is something like this:
80% English Pale Ale Malt
10% Munich I
5% Victory or Biscuit
5% Medium Crystal
Cheers,
Chris