Good morning friends,
I thought I might try brewing a happoshu, but I guess I'm a little unclear on the guidelines here. From what I understand is malt can only make up 65% of the fermentables, (67% by some sources). What I'm not so sure of is if this percentage includes malted adjuncts like rice, corn, potato, etc. Or even sugars?
Anyone have any insight?
I thought I might try brewing a happoshu, but I guess I'm a little unclear on the guidelines here. From what I understand is malt can only make up 65% of the fermentables, (67% by some sources). What I'm not so sure of is if this percentage includes malted adjuncts like rice, corn, potato, etc. Or even sugars?
Anyone have any insight?