Brudi Bräu on Nostr: Got some benedictine monk chants playing on the speaker and the malt mashed in at ...

Got some benedictine monk chants playing on the speaker and the malt mashed in at 63°C. I'll keep it there for 30 minutes and raise the temperature to 70°C for another 30 minutes. This Hochkurz-style mash worked well for my Enkel and got me a good head retention and body without any protein rest at like 50°C, so I guess I can skip it in the future. This time I'll follow the advice from John Palmer's "How To Brew" and raise the temperature of the first rest to 63°C instead of 60 for better yield.