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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Anyone use the diastalic power of grain to process unmalted grains?
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Old 02-14-2014, 03:30 AM   #11
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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.
Glad you posted this because I get my Warminster Floor Malted Maris Otter from Northern Brewer and their spec sheet for the grain says 0 diastatic power. That is incorrect of course but I assumed it and other 2 row malts were too low in diastatic to aid in converting a large adjunct bill. Now that I know better I can buy that 55 lb sack of floor malted Bohemian Pilsner that I had originally wanted to use. Yippee yahooey!

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Old 02-14-2014, 04:16 AM   #12
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I used pain hard white winter wheat from a bulk food store in my wheat beer. Covered just fine with 2 row.

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Old 02-14-2014, 11:04 AM   #13
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Originally Posted by thrstyunderwater View Post
How's everyone liking the flavor? I'm wanting to give rye a shot.
Rye is an interesting grain and gives your beer a different flavor. I like the flavor, you may or may not.

Rye is also a difficult grain to work with. When added to the mash it tends to make a sticky mess. When I used the 65% unmalted rye in a recipe, it was difficult to mill with my Corona mill, and even with BIAB I had difficulty getting the wort out. I wouldn't suggest you try that much rye with a conventional mash tun and with almost any amount I think you will want to add rice hulls to aid in forming a filter bed since rye has no husk.
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