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• Category:Steeping grains
  [[Category:Specialty grains]] Most brewing [[grains]] contain a significant amount of [[starch]] which must be [[mash|mashed]]
  10 members (2 subcategories, 0 files) - 13:45, 13 April 2009
• Black patent malt
  [[Category:Specialty grains]] [[Category:Steeping grains]]
  2 KB (302 words) - 21:31, 15 November 2007
• Category:Specialty grains
  ...s must be mashed together with [[base malt]] or, in the case of [[steeping grains]] that contain no soluble starches, may be steeped in the boil kettle. ...used in these processes [[denature|denatures]] the [[enzymes]] that allow grains to convert.
  11 members (3 subcategories, 0 files) - 21:30, 15 November 2007
• Category:Roasted malt
  [[Category:Specialty grains]] [[Category:Steeping grains]]
  3 members (0 subcategories, 0 files) - 21:39, 15 November 2007
• Understanding Attenuation
  The conditions during the mashing process and the grains will determine the exact ratio between the various compounds (sugars, detxt ...han mashes with lower diastatic power (Munich or large amounts of unmalted grains) assuming the same saccrification rest temperature.
  13 KB (2,153 words) - 09:38, 4 August 2014
• Home Brew Acronyms
  '''EBC''' - [[EBC|European Brewers Convention]], a measure of grains/beer colour. See [[SRM]] ...barley or wheat. Zero to 50% (approx.) of the mash may be unmalted cereal grains, flour, or other forms of starch (e.g., pumpkin, potato, etc.).
  14 KB (2,225 words) - 23:56, 13 July 2017
• Talk:Pry off bottles
  0 bytes (0 words) - 20:45, 27 August 2014
• American Red Ale
  0 bytes (0 words) - 20:57, 4 September 2014

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