Thanks, that was the word I was looking for ... variation. I did "study" statistics for a short while a number of years ago ... I have forgotten anything that I learnt, which wasn't much. I also did a very small amount of law ... a very long time ago. I found both subjects intensely dreary ...
The plan is truly cunning ...
But, I have been wondering too, why are you wanting to mash in at 62°C ? Why not 65°C. And why in the sacharification range ? I have step mashed on a couple of occasions but I did a protein rest followed by the standard sugar rest.
I really like the château website, it gives malt analysis on hordes of their malts.
Truly cunning, why thank you Lord Blackadder!
Why 62C, why indeed! I want to maximise the potential of the beta enzyme for as long as possible. We know that at 62C its active for roughly 20 minutes, so why not give it 20 minutes to maximise its full potential, as we increase the temp by small degrees its half life decreases until at 67C its virtually done all it can, at least this is the theory. Yeast love maltose above all else, there is no question about it! and I like dry beers!
I am interested in understanding this 15 minute conversion number, do you know how its derived and under what parameters? and what it means? also what has diastic power to do with it and how does it work?
Beer is an expression of the human spirit. . . we use technical sciences as a tool to create it but its essence is and always will be a form of art - Handbook of brewing, chapter 2, page 55