1. How to Brew Beer
... had the brewer putting the grain in the pot and bringing it to a boil before removal. That method often resulted in tannin extraction. Water chemistry also plays a role in tannin extraction. Steeping the heavily roasted malts in very soft water will produce conditions that are too acidic and harsh flavors ... above each range. 14.2 The Acid Rest and Modification Before the turn of the (last) century, when the interaction of malt and water chemistry was not well understood, brewers in Pilsen used the temperature range of 86-126F to help the enzyme phytase acidify their mash when using on...
- Word Count: 18185
- Approx Pages: 73
- Grade Level: High School