chipboy wrote:Leave the Barley out, its malt is there to convert the starches you release and it is denatured going above about 68. Note there is alpha amalayse and bet amalayse, beta works at a lower term than alpha and will be harmed the most.
Best to is balance it out and add at 65C on the way down with temperatures. This way they will both do their thing and convert starch to sugars.
Grinding and particle size are another matter as is duration to fully gelatinise.
:text-+1:
Due to make some more of this stuff. Was very good.