I am concerned that I haven't seen the expressions "protein rest", "mash step duration", "pH" or "enzymatic barley malt" mentioned in the context of a 50:50 brew. I can get near 100% mashing efficiency if I also pre-hydrate the grist, but that's just me. The effects of crushing and channeling are over-rated problems in the amateur domain IMHO. There is nothing to be scared of with flour; there may be with a high proportion of uncracked grain. It's easy enough to test whether sugars were left behind in the sparge - taste the grain bed!
Efficiency Problem
- Thread starter horner34
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