Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Amount of base malt to convert adjuncts?

Reply
 
LinkBack Thread Tools
Old 10-23-2005, 09:57 PM   #1
PeatReek
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2005
Location: Bay Area, California
Posts: 46
Default Amount of base malt to convert adjuncts?

I understand, from "How to Brew", that many adjuncts (I'm especially thinking oatmeal here, for a porter) require mashing with an enzymatic base malt to become fermentable. My question is, what's an appropriate ratio of base malt to oatmeal, given that I'm only doing a partial mash rather than an all-grain batch? I don't recall seeing this info anywhere; if there's an online calculator or guide somewhere, link away...

__________________
PeatReek is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2005, 10:11 PM   #2
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

I'd go a pound of base for a pound of oatmeal or rye. And it's always a good idea to precook/boil oatmeal before adding it to the mash.

__________________
david_42 is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2005, 01:03 AM   #3
Steve973
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Baltimore, MD
Posts: 297
Default

Are you doing all grain or partial mash? If your adjuncts don't go over 10% (and why would they?) you should be fine. If you're extra-paranoid, you can add some amylase to the mash.

-----edit-------
well, if i would've read your post carefully, I would have seen that you're doing a partial mash. so listen to the others who read your post more carefully i need some sleep. good night cruel world!

__________________

Last edited by Steve973; 10-27-2005 at 01:34 AM.
Steve973 is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2005, 01:20 AM   #4
ScottT
Feedback Score: 0 reviews
 
ScottT's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Hurst, Tx
Posts: 654
Liked 1 Times on 1 Posts

Default

1 to 1 ratio. Just match all your specialty malts and adjuncts pound for pounnd with a base malt. Even more base malt won't hurt. If your total grain bill is less than 3 pounds, add base malt to reach 3 pounds. This helps with heat retention and filtering in the mini-mash.

__________________

Scott

Primary: Empty

Secondary #2: Empty

Bottle Conditioning: Oatmeal Stout

Drinking from Keg: Ordinary Bitter, Kolsch

Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen


"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.

Next up: Hefe Weizen

ScottT is offline
 
Reply With Quote Quick reply to this message
Old 10-29-2005, 05:27 AM   #5
Lost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Tampa, FL
Posts: 606
Liked 7 Times on 6 Posts

Default

For what it's worth, 6 row has greater enzymatic power than 2 row. While some say the 6 row will lend more of a grainy taste I've never noticed it (though I do usually stick with 2 row anyway). Anyhow, if you're concerned then you could try using 6 row base malt.

__________________
Lost is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2005, 12:37 PM   #6
ajf
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
ajf's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Long Island
Posts: 4,643
Liked 99 Times on 93 Posts
Likes Given: 39

Default

I wouldn't go above 20% fermentible adjuncts. (Source: Papazian - The new complete joy of home brewing),

Assuming you flaked oats, they should not need precooking as they were cooked during the flaking process (Numerous sources including Papazian).

Good luck.

-a.

__________________
ajf is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2005, 12:48 PM   #7
DeRoux's Broux
Feedback Score: 0 reviews
 
DeRoux's Broux's Avatar
Recipes 
 
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,966
Liked 6 Times on 4 Posts
Likes Given: 8

Default

Quote:
Originally Posted by PeatReek
I don't recall seeing this info anywhere; if there's an online calculator or guide somewhere, link away...
peatreek, try www.promash.com. it's a very good brewing software that you can down load a free sample or order it on-line. almost any HBS will have the software too ($25). ifyou download the trial version, it will let you save three recipes. or, you can use it to calculate, write it down, then just don't save it and you can use it over and over. helps w/ water calculations, grain bill, IBU's, etc. i love it!
__________________

Cheers!
DeRoux's Broux

DeRoux's Broux 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
For what malt can I substitute Euro Pils for the base malt? msheraw All Grain & Partial Mash Brewing 5 10-24-2009 07:06 PM
Base malt to replace dark malt extract GNBrews All Grain & Partial Mash Brewing 8 12-11-2008 03:22 PM
Max non-diastatic adjuncts for several base malts billtzk All Grain & Partial Mash Brewing 10 09-15-2008 09:58 PM
Convert Plain Malt to Extra Light Malt Extract BlackZX3 Extract Brewing 3 08-01-2007 02:12 PM
Using Vienna malt as base malt fungusamungas All Grain & Partial Mash Brewing 7 05-30-2007 03:16 AM