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  • ...mixed with water. This activates enzymes that were already present in the barley seed or have been formed during the malting process. These enzymes work bes Starch conversion is the most important aspect of mashing. In barley starch makes up 63% - 65% of the dry weight. Starch is a polysaccharide (ve
    14 KB (2,124 words) - 21:49, 23 December 2013
  • 0 bytes (0 words) - 21:25, 25 August 2014
  • |maltName=6-Row Malt |maltName=Roasted Barley
    9 KB (977 words) - 17:52, 13 November 2013
  • [[Category:Barley]] ...''', also known as '''Sauermalz''' or '''Sour Malt''', is a type of malted barley which contains a small proportion (usually 1-2% by weight) of [[lactic acid
    2 KB (336 words) - 18:44, 5 August 2014
  • 0 bytes (0 words) - 20:57, 4 September 2014
  • 0 bytes (0 words) - 21:48, 16 October 2014
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