Michaelinwa
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- Feb 18, 2015
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Seems like alpha-amylase is used quite a bit with GF, infusion mashing. Why is this? I'm going to use millet malt, and I would think that conversion would be pretty good if mashed in the high 150F range for 60-120 minutes.
I assume there is something about millet v.s. barley that makes the addition of AA useful?
Thanks for any input.
Mike
I assume there is something about millet v.s. barley that makes the addition of AA useful?
Thanks for any input.
Mike