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- Jul 10, 2018
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You cool the beer until it stops, super simple.
mashing high = dextrins
dextrins remaning = muddy
mashing low and residual extract = sweetness and body
residual extract= proper mouthfeel
German beers go from .5% to 8% extract remaining to get the proper body and sweetness.
I would bet this beer has about 6% extract remaining, I had some fresh PU last night.
Mash for the beer to attenuate to 1.006-7 and halt ferm with a cooling period with about 1.015 left. It should put you close.
Also this is my last post here, good luck.
mashing high = dextrins
dextrins remaning = muddy
mashing low and residual extract = sweetness and body
residual extract= proper mouthfeel
German beers go from .5% to 8% extract remaining to get the proper body and sweetness.
I would bet this beer has about 6% extract remaining, I had some fresh PU last night.
Mash for the beer to attenuate to 1.006-7 and halt ferm with a cooling period with about 1.015 left. It should put you close.
Also this is my last post here, good luck.