Why the 90 minute mash and boil times?

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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mysterio

Post by mysterio » Wed Oct 25, 2006 3:16 pm

DaaB wrote: Lower temps produce more maltose therefore a more fermentable wort.
Higher temps, more dextrose and less fermentable.
The longer the mash period, gives the enzymes more time to break down the dextrose to maltose.
Thin mashes also produce a more fermentable wort.
Dextrins :P

Dextrose is the same as Glucose I think, I.E simple brewing sugar.
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PieOPah

Post by PieOPah » Wed Oct 25, 2006 4:35 pm

flytact wrote:I've always used the acronym MALT
More
Alcohol
Less
Temperature
I love it :D
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eskimobob

Post by eskimobob » Wed Oct 25, 2006 8:37 pm

flytact wrote:I've always used the acronym MALT
More
Alcohol
Less
Temperature
Great acronym :D
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