StillSmart

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?

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.

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.

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

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.

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

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?

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