mkade
Well-Known Member
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
-Matt