Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > non-malted grains

Reply
 
LinkBack Thread Tools
Old 11-24-2007, 02:01 AM   #1
saskman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Saskatchewan Canada
Posts: 99
Default non-malted grains

I am looking to make a beer from none malted grains a wheat beer or something I can use grains that are locally grown? can this be done does anyone have any type of recipe?

__________________
saskman is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2007, 02:05 AM   #2
RedSun
Feedback Score: 0 reviews
 
RedSun's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Tucson
Posts: 194
Default

Whew, drop a comma, period or something in there my friend. Local grains are a challenge, most not designed for the brewing hobby. You can always order online if there's no LHBS. That and finding the right grain mill (assuming you don't have one laying around) would be an added challenge. There are some folk here that might be just crazy/advanced enough to go the route you intend.....

__________________
Colossus Brewing
Purveyors of Red Sun, Wrath of Khan, Kwisatz Haderach and Flawless Victory

[Primary and Secondary]
Test Your Might - (Amber Victory Ale)

[Bottled or Drinking]
Red Sun - (Kryptonian Red)
Usul - (American Honey Wheat)
Weirding Way - (American Honey Wheat)

Colossus - 50qt Mash Tun
RedSun is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2007, 02:09 AM   #3
saskman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Saskatchewan Canada
Posts: 99
Default

sorry about the punctuation. we own a grain mill, so that would be a problem

__________________
saskman is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2007, 05:00 AM   #4
z987k
Feedback Score: 0 reviews
 
z987k's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Anchorage
Posts: 3,545
Liked 22 Times on 20 Posts
Likes Given: 1

Default

typically even wheat beers are at least 50% barley and I think the wheat is still malted... maybe not but there's still barley in there.

There's a byo article on malting your own grain, not worth it imo, but still.

http://byo.com/feature/284.html

z987k is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2007, 05:08 AM   #5
fretman124
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: River Mile 65, Columbia River
Posts: 227
Default

I believe you can use some malted grains to convert the sugars in non malted grains. Something on the order of 2 lbs 2 row to 6-8 pounds barley or rye. This is done doing a different method of obtaining alcohol. Look here www.homedistiller.org for more info. There is a discussion forum there you could ask questions on

__________________
fretman124 is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2007, 12:51 PM   #6
the_bird
10th-Level Beer Nerd
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
the_bird's Avatar
Recipes 
 
Join Date: May 2006
Location: Adams, MA
Posts: 20,456
Liked 355 Times on 293 Posts
Likes Given: 95

Default

No malting = no enzymes = no conversion = no sugars = no alcohol.

Best case, you might be able to get by with using some (half?) of the non-malted grains, in conjunction with regular base malt. Might want to use 6-row instead of 2-row (slightly higher diastic power). Still, I have no idea if a beer made mostly with unmalted grains would taste decent at all; there's a big flavor difference between malted and unmalted barley.

Paging Dr. Malt! Paging Dr. Malt!

__________________
Come join Yankee Ingenuity!

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob
"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
the_bird is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2007, 02:23 PM   #7
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

The malting process creates the enzymes needed to convert starches to sugars. Your other choices are adding concentrated enzymes, Aspergillus oryzae (used in sake making), chewing the grain to add enzymes or fermenting on the grain. The latter two are chancy.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 11-24-2007, 10:40 PM   #8
Catfish
Art by David Shrigley
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Catfish's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Nishinomiya, Japan
Posts: 845
Liked 11 Times on 3 Posts

Default

I've heard of a brewery in Korea (brewing traditional European/ American beers) which is using largely unmalted grains. It was came up as a digression during one of the Brewing Network interviews with Chris White, if I remember correctly they are using something like 70% unmalted barley. I think the brewery Modern Time Jeju Brewery, but they don't seem to have a website... you might try calling them (international calling charges may apply).

__________________
鯰 a.k.a. なまず a.k.a. Catfish
Catfish is offline
 
Reply With Quote Quick reply to this message
Old 11-25-2007, 12:06 AM   #9
Kaiser
Feedback Score: 0 reviews
 
Kaiser's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Pepperell, MA
Posts: 3,904
Liked 114 Times on 71 Posts
Likes Given: 4

Default

As the others already mentioned, you need some malted grain in the grist to convert the starches into sugars. How much? Depends on the diastatic power of the malt used. Or you need to add some additional enzymes. But then we are already talking grain alcohol. Wrong forum.

A nice beer to use some non malted grain would be a classic American Pilsner. Search for that and/or cereal mashes.

And yes, this is not really for brewers who just start out. Not only is the mashing more complicated, large amounts of adjuncts, which non malted grains are, can also lead to fermentation problems.

Kai

__________________
BrauKaiser.com - brewing science blog - Twitter - water and mash chemistry calculator
Kaiser is offline
 
Reply With Quote Quick reply to this message
Old 11-25-2007, 03:02 AM   #10
javedian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2006
Location: Fresno, CA
Posts: 125
Liked 3 Times on 2 Posts

Default

Don't forget the Belgain Wit - typically 50% pilsner malt and 50% unmalted wheat.

__________________
javedian is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Malted stout... RockfordWhite Recipes/Ingredients 3 01-08-2011 04:13 PM
Malted Rye vs Flaked Rye in IPA MVKTR2 Recipes/Ingredients 1 10-31-2008 10:08 PM
Malted Oats, Help MESmith Recipes/Ingredients 1 06-11-2008 03:15 AM
Rye: Flaked vs. Malted uwmgdman Recipes/Ingredients 10 02-13-2007 01:56 AM