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When looking to maximize the efficiency of ingredients it is paramount to understand structure of the starch source. If you are relying on naturally occurring enzymes, it is best advised to use a grist composition of 80% or better malt to provide sufficient enzymes. Key temperature rests must be met, pH range buffered, and proper hydration achieved for enzymatic activity to “digest” and solubilize saccharides into the mash liquor.
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