StillSmart

Re: Unmalted Grains.

2013-04-18T00:02:12+00:00

They work (and die) at specific temperatures, just like the enzymes in malted grain. They come with instructions on temperature ranges and amounts to use per Kg of grain.

Chuck

Statistics: Posted by chill — Thu Apr 18, 2013 12:02 am

Re: Unmalted Grains.

2013-04-17T23:55:59+00:00

Chuck what kind of volumes are we talking of each or howdo you work that out? Cheers. I assume you add these to the grains plus water in your tun?

Statistics: Posted by DullahanBrewing — Wed Apr 17, 2013 11:55 pm

Re: Unmalted Grains.

2013-04-17T23:25:47+00:00

These two are what most people are using:
http://www.brewhaus.com/Alpha-Amylase-E ... 82C91.aspx
http://www.brewhaus.com/Gluco-Amylase-E ... 98C91.aspx

Chuck

Statistics: Posted by chill — Wed Apr 17, 2013 11:25 pm

Re: Unmalted Grains.

2013-04-17T23:14:50+00:00

Thanks chill but what enzymes exactly do i need, i know amalyse is one but are there any others. I may have to consider this as my main option.

Statistics: Posted by DullahanBrewing — Wed Apr 17, 2013 11:14 pm

Re: Unmalted Grains.

2013-04-17T22:38:54+00:00

Not sure about the rolled, but the flaked should be already gelatinized if the naming there is the same. See http://www.tastybrew.com/forum/thread/204648
They should fragment pretty quickly in hot water.

You can also use enzymes for mashing if it is hard to find malted grain where you are.

Chuck

Statistics: Posted by chill — Wed Apr 17, 2013 10:38 pm

Re: Unmalted Grains.

2013-04-17T22:16:04+00:00

As far as i know these are uncooked grains. They are used as animal feedstuff so i doubt they would bother cooking them.I want to keep the percentage of these as high as possible as they are like 12 euro for 15-20kg so dirt cheap.

From what i have gathered so far its basically the same as doing an all grain brew.

Statistics: Posted by DullahanBrewing — Wed Apr 17, 2013 10:16 pm

Re: Unmalted Grains.

2013-04-17T20:58:17+00:00

I don't know about those particular grains, but that is exactly what the big boys do for producing grain whisky, or NGS.

I've seen the figure 10% malt to 90% grain, but there process will be very efficient, so if trying this out for the first time, I'd try a little higher maybe 30-40% malt and work down from there.

Do you know if any of those grains have been cooked already as part of the processing, I'd guess you'd have to boil them first if not.
then add the malt when cooled to mashing temps.

Statistics: Posted by Capt-Cudellez — Wed Apr 17, 2013 8:58 pm

Unmalted Grains.

2013-04-17T08:42:17+00:00

Ok below is a list of grains I can get locally none of which are malted. I can get these cheap in feed store and I from my inquiries they have nothing that would be harmful.

Flaked maize, rolled oats,flaked barley,rolled wheat.

What can I do to get these to ferment? I presume I would have to add a certain percentage of malted grains?

Statistics: Posted by DullahanBrewing — Wed Apr 17, 2013 8:42 am