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Step 6Stir in the Malt
Stir in the correct amount of both the Crushed Pale Malt and the Crushed Crystal Malt(gives colour).
Keep stiring as the malt is added. Keeping the temperature at around 66 degrees C (151 F) leave for the next 1 and a half hours. Putting the lid on the boiler should keep the temperature constant. Keep checking every 20mins or so to ensure temperatue is correct. This is the stage where the fermentable sugars are obtained from the malted grain it's "mashing'.
Keep stiring as the malt is added. Keeping the temperature at around 66 degrees C (151 F) leave for the next 1 and a half hours. Putting the lid on the boiler should keep the temperature constant. Keep checking every 20mins or so to ensure temperatue is correct. This is the stage where the fermentable sugars are obtained from the malted grain it's "mashing'.
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