temperature stepped mash (or not)?

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John F

temperature stepped mash (or not)?

Post by John F » Wed Nov 25, 2009 10:59 am

I'm going to have a go at La Chouffe and Schneider Aventinus from Graham Wheeler's European beers book some time soon. I was wondering what effect it would have if I was to ignore the temperature stepping and just do a normal mash at about 65-7 C. In each case I'm using British lager malt instead of the pilsner malt stated in the recipes.
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John F

Re: temperature stepped mash (or not)?

Post by John F » Wed Nov 25, 2009 11:26 am

Fantastic! The last time I attempted a temperature stepped mash, everything seemed to go wrong and I gave up brewing for 3 years!
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John F

Re: temperature stepped mash (or not)?

Post by John F » Wed Nov 25, 2009 12:55 pm

I don't mind the time consuming element of what I do. I would brew every day if I could!
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