KittleShine Posted February 13, 2014 Share Posted February 13, 2014 do you know the pH? what percentage of back set? 25%? protein rests? or just the β-amylase rest? Link to comment Share on other sites More sharing options...
Natrat Posted February 13, 2014 Share Posted February 13, 2014 whoooaaa! how'd you do that? I know the unicode and the alt code for the beta, but how did you do that in a forum window? HTML code? cut and paste (cheater!)? so cool... Link to comment Share on other sites More sharing options...
KittleShine Posted February 13, 2014 Share Posted February 13, 2014 whoooaaa! how'd you do that? I know the unicode and the alt code for the beta, but how did you do that in a forum window? HTML code? cut and paste (cheater!)? so cool... copy and paste from a website Link to comment Share on other sites More sharing options...
fldme Posted February 14, 2014 Share Posted February 14, 2014 do you know the pH? what percentage of back set? 25%? protein rests? or just the β-amylase rest?[/size]. Good mash ph is 5.3 fermentation 4.5. You only need a beta glucanase rest on wheat rye, barley. Link to comment Share on other sites More sharing options...
KittleShine Posted February 15, 2014 Share Posted February 15, 2014 thanks! and what's the ratio of malt to corn? Link to comment Share on other sites More sharing options...
Silk City Distillers Posted February 15, 2014 Share Posted February 15, 2014 Malt ratios are typically a balance of providing enough enzyme to convert the total grain bill and the kind of product or flavor profiles you are trying to achieve. Spend some time with an all grain brewing book, you'll learn everything you need to know. Link to comment Share on other sites More sharing options...
KittleShine Posted February 15, 2014 Share Posted February 15, 2014 RTFM!!!! lol I brew beer at home with all grain and I've read a lot about it though I'm not an expert. It just seems that 16 brix for a 30 gallon beer is well beyond what average home brewers can hope to achieve, with a 80% corn, 20% 6-row malt, corn whiskey recipe or even a 51% corn, 49% malt, barely bourbon recipe. I would expect about 16 brix from a 25 gallon beer so it seemed to me like there must be some pro trick(s) I was missing out on. In any case I'll be keeping a closer eye on pH. I'm just trying to work out yield numbers as part of a preliminary business plan. From what I've read here some folks that are already in business are having a really hard time with this also. Link to comment Share on other sites More sharing options...
DarkWaterDistillery Posted April 14, 2014 Share Posted April 14, 2014 Always interested in hearing corn mash reciepes here as well. Link to comment Share on other sites More sharing options...
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