single step mashing at 62-66C will work fine.
The gelatinisation temperature of barley malt starch is 64-67C. The low end of a single infusion mash schedule shouldn't below 64C.
With a decoction, you can use a lower rest, because the malt starch is fully gelatinised during the decottion phase, before beign added back to the enzyme rich liqour for its rest.
Cheers
MAH
awesome malt Pumpy :super:
i can't believe you've been hanging out with the ugly malts and never laid your mash paddle on this super babe
honestly, i love it. although i am trying to make German style pilsners and lagers at the moment (and put on 3.5 kilos :blink: )
use a clean lager yeast and at least 98% wey pils, low a/a German hops, lager, and you'll be amazed how easy it seems. i was stoked.
The gelatinisation temperature of barley malt starch is 64-67C. The low end of a single infusion mash schedule shouldn't below 64C.
With a decoction, you can use a lower rest, because the malt starch is fully gelatinised during the decottion phase, before beign added back to the enzyme rich liqour for its rest.
Cheers
MAH
MAH,
Isnt barley malted at those temps, therefore gelatinisation should have occured in the malthouse?
I thought that was the primary reason for malting?
cheers
Daren
It was ghill haze cause they cleared up when warm.
As Scotty pointed out why would you use a decoction with malt designed for single infusion mashing.
Enter your email address to join: