giligson
Well-Known Member
Here's my question. Perhaps someone can direct me. We know that mashing at different temperatures alters the carbohydrate profile of the wort. It creates a differently balanced proportion of mono, di, tri and higher polysaccharides. So a mash done at a lower temp will have more glucose and a mash done at a higher temp will favour more production of longer chain sugars. Does anyone have access to an easy referance or table that shows relative proportion of glucose (monosaccharides) produced at different mashing temperatures.
Why do I want to know this?
I was thinking of doing a high gravity brew, my fermentor has a higher capacity than my kettle. I wanted to create a proportionately low glucose (high temp) wort and balance it out with a dextrose and water addition at the end of boil to fill the fermentor to capacity. But I need a point of reference for roughly what proportion of the sugars will need to be supplemented by a dextrose addition.
If you understand my rather roundabout question, and have a document or link that may be of help, please let me know.
Cheers.
Why do I want to know this?
I was thinking of doing a high gravity brew, my fermentor has a higher capacity than my kettle. I wanted to create a proportionately low glucose (high temp) wort and balance it out with a dextrose and water addition at the end of boil to fill the fermentor to capacity. But I need a point of reference for roughly what proportion of the sugars will need to be supplemented by a dextrose addition.
If you understand my rather roundabout question, and have a document or link that may be of help, please let me know.
Cheers.