Effect on heat-up rates and extract level of worts
The mashing process is substantially influenced by the quality of malt. From year to year, due to the changing nature of the barley raw material and thus of the associated malt, it is necessary to modify the mashing processes and adapt them to the particular situation. The “Shakesbeer” mashing system opens up new pathways making it possible to achieve better extract yields with shorter mashing times. Commercial advantages accrue, without any quality disadvantages arising.
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