TrubHead

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Curious if mashing grains at high temps (grist temp > 170F) extract only nonfermentable sugars or both fermentable and nonfermentable.

Thanks for replies.

Brulosopher

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You'll still get some fermentables, as well as tannins

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TrubHead

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Thanks. Any idea on the percentages of fermentables & nonfermentables?

Nohup

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I'm not an expert, but my guess is you'd have unmodified starches.
You would be doing a mash-out before you even started mashing. The amalayse would denature, and leave you with just wet grain.
Probably not a good idea.

Someone correct me if I'm wrong.

TrubHead

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I was thinking this could be the case. So maybe temps between 70C - 75C are "habitable" for only the alpha enzymes (nonfermentables). Still curious about the ferm/nonferm percentages.

Nohup

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It could be an interesting experiment. I know I one time mashed a big wheat at 160 - 165 for an hour (broken thermometer), and ended up with a very sweet, very cloudy (but full-bodied).

Wouldn't do it again, but it was beer.

Good luck with whatever you try.

billl

Recipes 

Alpha doesn't just produce non-fermentables. It provides a mix. Beta breaks apart starch from the end. eg takes off a simple sugar and leave the rest of the chain intact. Alpha will break apart the starch at any point - 1 big sugar and 1 simple, 2 big sugars etc.

ReverseApacheMaster

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At those temperatures you will denature all the enzymes and get no conversion.

TrubHead

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Thanks. What would the mix be if only alpha?

TrubHead

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Thanks. After reading a bit of the mashing section in Palmer's book, think I need to run this test. Thinking a few oz of crystal and maybe a little 2 row or only crystal.