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Old 06-14-2011, 08:39 PM   #1
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Default Are black beans fermentable?

Has anyone brewed with black beans? Are they fermentable?



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Old 06-14-2011, 08:42 PM   #2
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So many punch lines . . . .

I'm sure they will ferment, I'm not sure if they will produce anything palatable, but I'm guessing not.



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Old 06-14-2011, 08:43 PM   #3
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As I see it, there are two ways to find out... scour the internets for someone who's done it before, or make a starter and drop some pre-boiled and perhaps mashed black beans into it.

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Old 06-15-2011, 01:20 AM   #4
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Quote:
Originally Posted by MazdaMatt View Post
As I see it, there are two ways to find out... scour the internets for someone who's done it before, or make a starter and drop some pre-boiled and perhaps mashed black beans into it.
The reason why I ask, is that I wanted to add some to a Chica recipe...I scoured the internet for days with no results...but I was able to find articles on how to sprout black beans (similar to barley and corn), so I think I might go this route and try to malt some black beans.
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Old 06-15-2011, 12:16 PM   #5
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Awesome, keep us posted.

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Old 06-15-2011, 12:27 PM   #6
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I would love to hear how this turns out if you try it. Since oligosaccharides in beans are what causes gas, I know there would be at least some sugars. It may be easier on your time to cook up some black beans and mash them with some barley to see if the end result is something you would want. That way you would have your proof of concept first before going through the trouble of malting black beans.

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Old 06-15-2011, 12:27 PM   #7
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I'd think as long as you can release the carbohydrates (convert them) there'd be something fermentable. Same as with your corn...BTW, are you going to be chewing your own chica or going with a more modern mashing method?

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Old 06-15-2011, 12:28 PM   #8
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Quote:
Originally Posted by SD-SLIM View Post
The reason why I ask, is that I wanted to add some to a Chica recipe...I scoured the internet for days with no results...but I was able to find articles on how to sprout black beans (similar to barley and corn), so I think I might go this route and try to malt some black beans.
Nice!
I love the creativity of homebrewers.
Malted Beans


If you malt them, will you then do a mash, ala protien rest, sach rest, etc.?
Maybe the enzymes are different and require different temperatures.
Maybe throw in some malted barley for extra enzymes.
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Old 06-15-2011, 12:43 PM   #9
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Not sure about black beans (black turtle beans?) But soy beans are:
http://en.wikipedia.org/wiki/Natt%C5%8D

Here's another version:
http://en.wikipedia.org/wiki/Douchi
After fermentation the beans are black.
Regards, GF.

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Old 06-15-2011, 12:51 PM   #10
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I appreciate all of the help...great tip on brewing with them first to test the flavor, also great link on soy beans, gives me more confidence they are!

As for the method, no chew and spit for me...just a single infusion mash.

I plan to get my stuff together today and start the malting process on the beans and corn...I will keep you guys updated as to how it goes and more importantly how it taste!



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