So, I understand that malted grains are an important part of a mashing grain bill. How do other grains such as rice, corn, rye, etc. effect the grain bill? Does one add enzymes to hydrolyze available starches? How is rice starch hydrolyzed? Can someone send me to a concise, inclusive explanation of the design of a brewer's grain bill please?
Grain Bill Explanation Please
- Thread starter evanos
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You need a base grain for the majority. These will provide the needed enzymes the specialty grains lack to convert themselves.
Some base Grains
Wheat Malt
2-Row
Pale Malt
Marris Otter
Vienna
Munich
Some base Grains
Wheat Malt
2-Row
Pale Malt
Marris Otter
Vienna
Munich
ShortSnoutBrewing
Kwanesum Chinook Illahee
As IP said above, the base grain is going to provide the enzymes needed for conversion. Specialty grains (the ones the OP mentioned and others) provide color, flavor, body, head retention, etc.
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