I'm looking to use various different starches as adjuncts, I would like to approach this scientifically as possible.
How does one determine the potential gravity of an adjunct, do you mash it with a malt of known potential, then do a calculation based on the weights etc.
Any help in this regard would be appreciated.
How does one determine the potential gravity of an adjunct, do you mash it with a malt of known potential, then do a calculation based on the weights etc.
Any help in this regard would be appreciated.