Mashing

1. Prepare 23L of pH 5.8 mash water in a large pot on a stove.

2. Turn the stove on high.

3. Monitor the temperature until it's 74oC (165°F).

4. Turn off the heat, and stir in 7L of flaked maize.

5. Stir the mash until the starches disperse, and the temperature drops to 66.5oC (152oF).

6. Stir in 1/L of crushed barley malt and 5-ml (1-tsp) of gluco-amylase.

7. Cover and leave for 90 minutes or longer.

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