frothdaddy

Recipes 

I found this online: http://www.organicsproutedflour.net/sproutedgrain.html

Doesn't "sprouting" equal malting? Can I just crush this grain, or roast it for some better flavors? What am I missing?

thanantos

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I have seen this question roll through here a few times without ever seeing a proper answer.

Usually, the discussion ends on the fact that those grains are contaminated by other glutenous grains.

ALTHOUGH, it appears some ARE doing this with some level of success: http://www.homebrewtalk.com/f164/conversion-failed-357685/

frothdaddy

Recipes 

Yeah, I'm aware of those contamination issues, and willing to take that risk for the ease of use if I don't have to malt the grain myself.

Are "malted" grains dried at a higher temp than "sprouted"? ... and it seems a quick roast would solve that issue.

igliashon

Recipes 

Only one way to find out!

BTW, I'm planning on giving this a try myself.

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Bottled: Beet-Buckwheat RIS, Oatmeal Cherry Stout, Galaxy-Hopped Bochet, Multi-Grain Winter Wit, Oat-Pecan APA, Sorachi-Chamomile Blonde, Quinoa IPA, Black IPA, Nelson Agave Cream Ale, Buckwheat Stout
Primary: Chestnut Saison
Secondary: Mosaic IIPA, White IPA
Planning: Chestnut Stout, some kind of amber
All gluten-free, all the time!

Check out my gluten-free brewing blog, beyondbarley.blogspot.com

thanantos

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I'm there with you. I think the level of any cross contamination of grains when spread out across 5 gallons would be VERY minimal. I look forward to hearing your results

I just finally picked up "How to Brew" and am now studying the all grain section. I have also been following igliashon and others posts regarding enzyme use and conversion. I am hoping that one of these bright fellows will figure out the right combination to get decent conversion and then be graceful enough to share it with us.

muench1

Recipes 

Sprouting doesn't equal malting, but there are similarities. Sprouting the grain has one goal: making it sprout. Malting is much more complex; to malt you have to get it to sprout, control the process so all the grains sprout at roughly the same time, let them "grow" to the proper level of modification, which is the point at which the maximum amount of starches have been mobilized by the grain's enzymes while the minimum amount have been metabolized, and then abruptly stop the growing process. I would expect commercial sprouted grain, as malt, to run the gamut from undermodified to suffering from severe malting loss.

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Primary: Pale Ale
Secondary: Experimental Honey Steam, Apricot Wine, Plum Wine
Bottled/Kegged: Steam Beer, Imperial Porter, All-Juice Apple Wine, Cider, GF Graff, Red Kale Ale, GF GF Ale, Another Cider, Black Ale, Scotch Ale
Coming soon:, Blackberry Wine, GF Pale

DougmanXL

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All I know is, don't trust sprouted grains to self-convert like malted ones, add amylase to be safe... also I think (in my case at least) they were kilned at a high temperature, because they tasted slightly roasted, and were darker brown than the raw ones. I don't think you could use them (very efficiently) as a base malt.

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how much malt could a millet malter malt if a millet malter could malt millet?

igliashon

Recipes 

One thing I notice is that sprouted quinoa definitely tastes and smells sweeter than unsprouted. I've also noticed this with sprouted millet. So it's possible that even if you're just using enzymes, there might be a different (possibly superior) taste when using sprouted grains. Further experimentation is needed.

__________________
Bottled: Beet-Buckwheat RIS, Oatmeal Cherry Stout, Galaxy-Hopped Bochet, Multi-Grain Winter Wit, Oat-Pecan APA, Sorachi-Chamomile Blonde, Quinoa IPA, Black IPA, Nelson Agave Cream Ale, Buckwheat Stout
Primary: Chestnut Saison
Secondary: Mosaic IIPA, White IPA
Planning: Chestnut Stout, some kind of amber
All gluten-free, all the time!

Check out my gluten-free brewing blog, beyondbarley.blogspot.com