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Old 02-12-2014, 05:21 AM   #1
thrstyunderwater
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Default Anyone use the diastalic power of grain to process unmalted grains?

I've been reading about the diastalic power of mainly barley, and how with proper heat it can convert the starches in unmalted grains. This has the potential to do two things:

1. Save money by buying unmalted grain.

2. Produce a beer with potentially new flavors.

Anyone dabble in this?

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Old 02-12-2014, 11:20 AM   #2
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It's how I convert adjuncts like corn and rice. So I am sure using it on unmalted grains would work. Might try this out if it is much cheaper.


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Old 02-12-2014, 11:26 AM   #3
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finally the fifty cents I saved buying **** grains will rise when I take over the world

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Old 02-12-2014, 11:41 AM   #4
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I've done wheat beers and rye beers using 35 to 40% malted barley and the wheat or rye unmalted with pretty good success. The rye makes a sticky mess that is hard to deal with even with BIAB at that amount though. My efficiency suffered a bit with the rye too but the wheat worked well. I took the wheat and rye right out of my farm grain bins where the grain was worth about 12 cents per pound.

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Old 02-12-2014, 12:36 PM   #5
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I use a little unmalted grains in my darker beers,like roasted ones. But I also use enough base malts to convert the whole mess.

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Old 02-12-2014, 12:55 PM   #6
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Out of town just now but have a wit recipe in the makings and I will be using a 6 row base malt instead of a two row as the recipe is nearly 50% wheat and the 2 row lacks diastatic power. Since I haven't brewed the recipe yet, I can't comment on the success. The research I have done so far suggests this is a good approach however, I have read wit recipes on this forum that used 2 row and adjuncts without any 6 row so I'm not confident that it is an utter necessity. It does stand to reason that the tremendous diastatic power of 6 row would benefit when using adjuncts that have no diastatic power of their own.

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Old 02-12-2014, 01:31 PM   #7
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Quote:
Originally Posted by Beergnomes View Post
Out of town just now but have a wit recipe in the makings and I will be using a 6 row base malt instead of a two row as the recipe is nearly 50% wheat and the 2 row lacks diastatic power. Since I haven't brewed the recipe yet, I can't comment on the success. The research I have done so far suggests this is a good approach however, I have read wit recipes on this forum that used 2 row and adjuncts without any 6 row so I'm not confident that it is an utter necessity. It does stand to reason that the tremendous diastatic power of 6 row would benefit when using adjuncts that have no diastatic power of their own.
The 2-row I have has sufficient diastatic power to convert about 65% unmalted wheat so your 6-row may not be necessary. Check the info on your 2-row and see if it doesn't also have enough.
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Old 02-12-2014, 01:46 PM   #8
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Quote:
Originally Posted by RM-MN View Post
The 2-row I have has sufficient diastatic power to convert about 65% unmalted wheat so your 6-row may not be necessary. Check the info on your 2-row and see if it doesn't also have enough.
Agreed. I have done 50-50 two row to unmalted grains and gotten proper conversion
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Old 02-12-2014, 01:52 PM   #9
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I use a lot more 2-row base malt than unmalted grains,so conversion is always good.

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Old 02-12-2014, 02:49 PM   #10
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How's everyone liking the flavor? I'm wanting to give rye a shot.

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