Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Raw barley milled with malt, now what?
Reply
 
LinkBack Thread Tools
Old 05-11-2014, 07:47 PM   #1
Robko
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2014
Location: Kosice, Slovak Republic
Posts: 27
Liked 1 Times on 1 Posts
Likes Given: 1

Default Raw barley milled with malt, now what?

I just milled my grain for tomorrows Irish Stout. After that, I found out that I have to do a cereal mash because of 25% raw barley I am using (raw, not flaked or rolled). What to do now, when all the grain is milled and mixed together?
Do I need a protein rest or add any other step into my mashing schedule?
Would it be enough to mash at 148F for a prolonged period of time (like 90 minutes)? I want to dry the hell out of it anyway.

__________________
Robko is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2014, 11:26 PM   #2
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 7,143
Liked 855 Times on 712 Posts
Likes Given: 316

Default

The gelatinization temperature for barley is lower than mash temp so just go ahead an mash as normal. It should be fine. I do that with wheat and rye and it comes out just fine.

__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 05-11-2014, 11:53 PM   #3
IslandLizard
Progressive Brewing
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IslandLizard's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Pasadena, MD
Posts: 3,260
Liked 376 Times on 338 Posts
Likes Given: 1203

Default

The gelatinization temperature for barley is 140-149°F. You could start at 140-142 and let it "soak" for 30' or longer, stirring well a few times. Then raise it to 146-148 for your actual saccharification rest.

Or as you said, 90' at 148 will get you there too.

Not sure about the protein rest. The 65-70% balance is likely well-modified malts, so there won't be a soluble protein shortage.

__________________
Preparing: Framboise Clone | Arrogant Bastard Clone | Raging Bitch Clone #3 | Tank 7 Saison Clone | Fresh Squeezed IPA | Sours
Fermenting:
Dry hopping:
Aging: Old Treacle Mine ==> Oud Bruin
On tap: Belgian Wit {1st place @FSH Guild Wheat Beer Comp.} | Pocahontas Pumpkin Ale
Kicked: 2.3'd | ESB | Sketchy Bastard | Black Butte Porter Clone | Raging Bitch Clone #2 | Citra Wheat Saison | Rosemary Wheat Saison | Great Lakes Christmas Ale Clone | Caramel Amber Ale
IslandLizard is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2014, 04:53 AM   #4
Robko
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2014
Location: Kosice, Slovak Republic
Posts: 27
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Thank you, I think I will stick with beersmiths 2 step temperature light body mash (120F 30 mins, 148F 75 mins). Wondering, if this works, what are all the cereal mash legends for?

__________________
Robko is offline
 
Reply With Quote Quick reply to this message
Old 05-13-2014, 05:48 AM   #5
Robko
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2014
Location: Kosice, Slovak Republic
Posts: 27
Liked 1 Times on 1 Posts
Likes Given: 1

Default

So it worked without a problem. The mash was a bit gummy during the protein rest (I think I could have skipped it), but it turned normal immediately after reaching my saccharification rest at 148F. Lautering was great as always with 100% husked grain. I also reached 83% efficiency which is my constant number with all small to medium big beers. Stopped lautering at 1.011. Thank you

__________________
Robko 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
Should brown malt and chocolate malt be milled? Hound All Grain & Partial Mash Brewing 6 12-12-2011 02:32 AM
how long does milled barley last? rwabdu Beginners Beer Brewing Forum 2 04-02-2011 01:11 AM
Caramel Malt Milled? danweasel Beginners Beer Brewing Forum 6 06-02-2010 06:40 PM
Why use Malt extract and Milled Barley? Scottatron Beginners Beer Brewing Forum 7 05-18-2010 04:48 PM
Malt volume - milled vs. unmilled notiniowa All Grain & Partial Mash Brewing 7 01-17-2010 09:55 PM



Newest Threads

LATEST SPONSOR DEALS