I have not heard of them, but they have to be malted in order to be of much use.
No offence, but you probably aren't capable of malting yourself - though it's a DIY project I'm sure as been tried and possibly even successfully. So if not malted, then i'd say that's a non-starter unless you want to use them as specialty grains, and roast them. In that way, unmalted grains can be used to add colour and flavour, but not fermentable sugars.
If they are malted, then absolutely go for it. Maybe start by using less than 25% of them in the grist and work your way up or down as needed.
__________________
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3
In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter
Gone - so many :(
|
Grains
Linear Mode
