Hey all,
I've been looking for a rule of thumb regarding the minimum percentage required for full starch conversion for each malted grain -
2-row malted barley (pilsner)
6-row malted barley (pilsner)
malted rye
malted corn
distiller's malted barley
So for example, say I desire a mash bill of (unmalted) corn & malted barley, for full conversion I would have to have on minimum x% 2-row, v 6-row, v distiller's.
I understand that the min % might change some off of the base grain, I'm just looking for a ballpark, 5/10/15/20% for each grain. A later discussion might include ideal conversion temps given that they each have different amylase compositions, but that's day 2 stuff.
Thanks