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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  Dr. Lewis' Mash schedule ("Ken Haycook")


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Date: Tue, 7 Oct 2014 11:25:44 -0600
From: "Ken Haycook" <k.haycook at sbcglobal.net>
Subject: Dr. Lewis' Mash schedule

I'm in between brews and got a little bored. I'm a data hoarder so this 
information comes from an old HBD from Janruary 1994. Pat Anderson published
his notes of a talk by Dr. Michael Lewis given at Home Brew U on March 27,
1993
titled "GETTING THE MOST FROM AMERICAN MALT." 

Dr. Lewis espoused the idea that using a thick mash (1qt/lb?)and setting a
mash temp of
131-140F for 20-30 Minutes and 158-167F for 20-30 minutes is all the mash
that is 
needed for modern Malts. 

My question is if anyone has tried this schedule and what were the results?

Thanks for any information you' all my provide. 

Ken Haycook, PMP



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