Christian Wix wrote:
Hej,
1. Hvilket vand/malt-forhold kan benyttes til mæskning?
2. Hvilken indflydelse har vand/malt-forholdet på produktet?
3. Hvor ved du det fra?
Med venlig hilsen / Best Regards,
Christian Wix
Mon ike hvad der står her svare på alle 3 spørgsmål
http://www.howtobrew.com/section3/chapter14-6.html
"The grist/water ratio is another factor influencing the performance of
the mash. A thinner mash of >2 quarts of water per pound of grain
dilutes the relative concentration of the enzymes, slowing the
conversion, but ultimately leads to a more fermentable mash because the
enzymes are not inhibited by a high concentration of sugars. A stiff
mash of <1.25 quarts of water per pound is better for protein breakdown,
and results in a faster overall starch conversion, but the resultant
sugars are less fermentable and will result in a sweeter, maltier beer.
A thicker mash is more gentle to the enzymes because of the lower heat
capacity of grain compared to water. A thick mash is better for
multirest mashes because the enzymes are not denatured as quickly by a
rise in temperature."
MVH
Kasper Malmberg
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