Brudi Bräu on Nostr: The mash is a Hochkurz-style mash with a rest at 63°C for 30 minutes, one at 70°C ...
The mash is a Hochkurz-style mash with a rest at 63°C for 30 minutes, one at 70°C for 30 minutes and a mash-out at 78°C. This mash has kind of become my standard mash because it works well with the local Pilsner Malt that is the base of all of my beers.
Some people say that Carafa Special 2 should be added for the last ten minutes of the mash to avoid any roastyness. I disagree, I think that Schwarzbiers should be roasty, just not as much as a Stout.
Published at
2024-12-27 20:30:11Event JSON
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