bargoon
Apprentice
I see recipes that have mash times from 60-90 min and also boil times anywhere from 60-90 min. I understand some times the boil time is longer to get to a higher sugar to wort ratio through boil-off.
So if you're designing a recipe is there criteria for determining a long or short mash and/or boil time.
Thanks all
So if you're designing a recipe is there criteria for determining a long or short mash and/or boil time.
Thanks all