JonKel Brewing

Brewlog and Recipes


March 2016

Starch gelatinization ranges

The two main enzymes active during the mash are alpha and beta amylase. Alpha amylase, which is most active in the 154-167F/68-75C range, creates longer sugar chains that are less fermentable, resulting in a beer with more body. Beta amylase,… Continue Reading →

Don’t ever boil gelatin: It’s a Myth.

According to Biobrewer from The Yeast Bay 2 years ago First of all, it actually says “Boil to dissolve” on LD Carlson Gelatin. Whether you boil or not makes no difference. Boiling the gelatin will not affect the performance, and this is… Continue Reading →

Brew #14 It’s a Belgian Pale Ale The first all-grain batch. Style History The Belgian Pale Ale style was concieved in the 1700’s, but re-surged in popularity after WWII. Belgian monks had to to compete with the Bohemian Pilsners that were flooding Europe… Continue Reading →

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