hist-brewing: Brewing a Graetzer

[PBLoomis at aol.com]

In a message dated 10/8/01 8:22:03 AM Central Daylight Time, 
stevene at metrocast.net writes:

> when the grain was done smoking, it was cool enough to hold in my hand but 
> not for long. I would guess that the grain temp. was about 140 - 160 
degrees. 
> 
>  
>  Is it possible that I destroyed the enzymes during the smoking process? 
> Would you recommend adding Amylase Enzyme to the mash?
>
    Let's think about this.  The standard mash temperature is about 152 deg,
for 60-90 minutes, and that certainly doesn't hurt the enzymes.  You estimate 
that your grain got up to 140-160 for not more than 15 minutes.
    Conclusion:  Shouldn't hurt it.
    Scotti
    "Most people hate the taste of beer, to begin with. 
    It is, however, a prejudice that many people have 
    been able to overcome."     -- Winston Churchill

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