I have mentioned the existence of this chart to a few of you. I finally found it and thought that it could be of some service to everyone learning to go all grain and to those trying to master their control over the process. This is how I "get it" so far as mash temperatures, water volumes, mineral additions and mash duration effect the style of beer you are making without a bunch of scientific hoopla...
Did you eat all God's small creatures you blasted into smithereens this weekend? I have had quail breasts wrapped in bacon and thought I had died and gone to heaven...
YessireeBob! We cooked them up in a nice champagne reduction with some tart cherry glaze and the obligatory Yorkshire Pudding, a bottle of great white Burgundy and various potato and green vegetables. The pheasant was in a mushroom/white wine sauce with shallot, cherville and savory and some nice squashes, green beans and cheesebreads.
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