srepooc xe
New Member
- Joined
- 31/7/09
- Messages
- 2
- Reaction score
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Yeh you guys got it,
I don't want to give away exact figuresfor the grain bill out of loyalty (and also I cant remember!) but try with some flaked wheat and also cane sugar- at least that was in the grain bill at the old Leabrook plant 10+ years ago.
The ale yeast will attenuate down to 1.004 if its a pure culture in good condition and the sugar profile is right. A long maltose rest is a good start but you might want to try a mash out rest over 70 to make sure all the small starch granules are gelatinised.
Good luck and now I will disappear into the anonymity of the net..........
BREWER X
I don't want to give away exact figuresfor the grain bill out of loyalty (and also I cant remember!) but try with some flaked wheat and also cane sugar- at least that was in the grain bill at the old Leabrook plant 10+ years ago.
The ale yeast will attenuate down to 1.004 if its a pure culture in good condition and the sugar profile is right. A long maltose rest is a good start but you might want to try a mash out rest over 70 to make sure all the small starch granules are gelatinised.
Good luck and now I will disappear into the anonymity of the net..........
BREWER X