Mash with Beans (i.e. Garbanzo, Black, etc)

I haven't been able to really find any information on this, but I was wondering about the possibility of treating beans as an adjunct. I feel like, for example, garbanzo beans have a nice flavor and nuttiness that could be good in certain beers. If you were to cook the beans like normal, crush them (of course we'll be using rice hulls in this theoretical mash), and then subject them to a beta glucanase, protein and sach rest, it seems like they should convert like any other starch. Does anyone have thoughts or experience with this subject? Thanks.

-Matt

You might want to put some beano in there as well!

you may find the discussion in here beneficial. https://www.homebrewtalk.com/f12/gap-grocery-produce-beer-experiment-69313/index3.html

I thought beans gave off some funky gases that don't seem like they'd be welcome in a beer but who knows? Maybe they're all gone by the time you cook them fully.

Getting the hamhock through the neck of a carboy might be difficult though.

SpanishCastleAle said:

Getting the hamhock through the neck of a carboy might be difficult though.

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Thank you, It's been a while since I've needed to clean my monitor.

Revvy said:

you may find the discussion in here beneficial. https://www.homebrewtalk.com/f12/gap-grocery-produce-beer-experiment-69313/index3.html

Click to expand...

Thanks Revvy, I have gone through that thread before, but there's really not much about beans.

Having smelled/tasted fermenting garbanzos before, I would say that the thought of drinking that fluid does not appeal to me. Also, based on that experience, i would suspect that the flavor might be really sour.

No, but it's about attempting to convert different non traditionaly starches into sugar, in order to ferment them..which in effect you are trying to do, right???? And like you said, you've had a difficult time finding info on it...that's because it's not something commonly used in making beers....like many of the ingredients in that thread....

They make booze out of spit in Peru. Beans don't seem that odd after that. I say give it a whirl, just don't count on having too many friends after ingestion.

There has to be a really good reason, besides flatulence, that beans haven't been used. I'm going to guess the protein content affects the fermentation somehow, and not for the better. That's really the only thing beans have that grains don't.