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==Miscellaneous==
===ASBC Hot Steep Malt Sensory Method===
The American Society of Brewing Chemists created a method for malt sensory analysis that is more accurate for evaluating malt flavors than performing a [https://beerandbrewing.com/dictionary/EvJp0NBz6r/congress-mash/ congress mash] or simply chewing malted grain. The method is simple and can be done at home:
# Heat distilled/RO water to 65°C (149°F).