So what exactly is the difference here. I've used it before as an adjunct and I suppose it works just like any other grain in a mash.... but with no enzymes of it's own to convert it's starches into sugars right?
unmalted grains
- Thread starter z987k
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Catfish
Art by David Shrigley
Yes.
Malting "wakes up" the grain, which is really just a seed, and makes it start growing. To grow the grain turns on its enzymes and starts making its starches into sugars. Then the maltster kills the grain and roasts it, toasts it into pilsner, pale, munich, black malts, whatever. Unmalted grains have not been "woken up" and not activated their enzymes, therefore they cannot make starches into sugars.
Malting "wakes up" the grain, which is really just a seed, and makes it start growing. To grow the grain turns on its enzymes and starts making its starches into sugars. Then the maltster kills the grain and roasts it, toasts it into pilsner, pale, munich, black malts, whatever. Unmalted grains have not been "woken up" and not activated their enzymes, therefore they cannot make starches into sugars.
Adds flavor/body/mouthfeel, just no alcohol.
WBC
Well-Known Member
Brewsmith
Home brewing moogerfooger
Yes. Unmalted grain will add fermentables if mashed with other malted base malt. If just added alone or steeped it will add starches and some proteins but no real fermentables.
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