JonKel Brewing

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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 →

Belgian Water Profiles

Serving Temps / c02 volume chart / volume suggest by beer style

Slow force carbonation chart How long over a 2 week period. PDF Volumes of c02 suggestions by beer style. American Lager – Light/Standard/Premium (2.57-2.73) American Lager – Dark (2.5-2.7) American Lager – Classic American Pilsner (2.3-2.5) European Pale Lager –… Continue Reading →

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