CheeseySock
2011-11-12 22:05:58 UTC
can you make a runny porridge from standard oats, then add that to some
steeping grains and (how much?) diastatic malt extract and have
equivalent of a short mash over 30 mins at 160-155c? steeping in lots of
water to avoid wasting malt extract in grain absorbtion... though could
probably add grain b4 malt let that absorb water for 5 mins then add
malt???
thinking of porter and choc/patent/crystal steep.
steeping grains and (how much?) diastatic malt extract and have
equivalent of a short mash over 30 mins at 160-155c? steeping in lots of
water to avoid wasting malt extract in grain absorbtion... though could
probably add grain b4 malt let that absorb water for 5 mins then add
malt???
thinking of porter and choc/patent/crystal steep.