You can't mash at 195 F because that is way out of the temp. range for alpha & beta amylase to even convert starches to sugars. These enzymes are quickly denatured at that temp. so you will just be left with starchy grain water.
I'm trying to create an unfermentable wort.
Harsh tannins are bad!
How can I achieve an unfermentable wort besides mashing above the temperature that will stop the amalaze action?
If I mash at closer to the range, but still above it, will that produce a wort that tastes "normal"?
---- My daughter and I both love the taste of the wort. She's 12 and shouldn't drink (plus doesn't like the taste of beer). We're also soda drinkers. So I was thinking about making a batch of unfermentable wort. Pitching, priming, and bottling it, so that we have 'wort soda'. Kind of like Malta I assume.
That and harsh tannins.
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