effigyoffaith
Well-Known Member
it is a mold that produces amylase, the enzyme that breaks down the starch. You can find in the form of Koji, the mold grown on rice for the purpose of making sake or other east asian goodies.
So it's an enzyme???? How would we get it, just use rice??? More info please.
Well, it's a fungus that naturally grows on rice which produces and enzyme. What I'd try is cook some rice and let it get moldy (until it has a nice sake or rice-wine vinegar smell) then mash it with your wheaties or grapenuts or whatever. I don't know much about fungus, so I don't know how you'd tell if you got asp. oryzae growing or something more sinisiter, other than if it smells bad throw it out!
I came across this while looking for pictures of asp. oryzae on GIS it looks like what you're looking for: http://occultedstructure.blogspot.com/. It's the entry for 26. january 2008, "Unamalted Fungal Outmeal Stout"
Update time: So I bottled my GaP beer yesterday, came out to 6 12oz hoegaarden bottles and one 22oz, bottled with a bit of cane sugar for priming. The sample from the FG reading looked like this
The taste is pretty good, although way too citris-y, I must have overestimated the amount of orange/lime peel I used for bittering/flavor. I'd still drink it on a hot day, it comes across like a belgian wit version of BL lime or something, interesting for sure. I shall update in 2 weeks or so when it carbs.
i was wondering if those of you who have tried this experiment if we should possibly list out the recipes? i wouldnt mind trying some of these with some adjustments to see how it can turn out.
I dunno, I think you should have to suffer through it on your own like we all did...I mean during the coming zombipocalypse you won't have access to teh internetz for recipe hints...all you will have is your grocery store and hopefully a couple of nubile slavegirls to help you...(nubile slave girls dig brewers who are inventive.)
I mean the main reason for this experiment is to prepare us for the inevitable return to the stone age, and a time when drinking water is polluted...This way we can declare ourselves king and provider of the sacred barley water,,,and people will come from miles around to trade (hopefully more nubile slavegirls, shotgun shells and food...but mostly nubile slave girls) for gallons of healthy beverages.
hahaha yes but i am trying to learn from the sages of the site. I am a n00b, and need a little direction to get started. After trying something like Evil's, I can then understand what he is talking about. I can then tweak as needed, to experiment and gain some of my own wisdom and hopefully offer sage advise to others.
Actually if you skim the this and the other GAP threads, you will pretty much find our recipes...We pretty much all listed them...
You have to do SOME work you know.
Ok, so strolling through my local grocery store and I decided to see what was there, I wasn't at my usual one, so I was a bit unfamiliar with the possible beer-making supplies this particular Albersons had to offer, and I learned a few things, first of all, there is a $hit selection of beers, and there was only 2 live-sediment beers in the extensive beer/wine/liquor section, Hoegaarden Wit (which is apparently Wyeast 3944 Belgian White) and Chimey (apparently Wyeast 1214 Belgian Abbey). So I devised the following one-gallon recipe from what was there:
Ingredients:
1lb 8 oz grape nuts cereal (one box)
4 oz "instant" couscous
4 oz rolled oats [oatmeal]
? oz Sugar (to get the OG to about 1.050)
1/8 tsp corrander
1/4 tsp orange peel
1/2 tsp wormwood (or other bitter herb, to taste)
1 capsule beano
(Starter from a hoegaarden wit)
Method:
grind up the package of grapenuts (which is 50/50 wheat/barley roughly) using whatever method, to the constancy you'd normally have malt. Put grape-nut grinds, oatmeal and couscous into water and "mash" at 150F with beano tablet added for 40 mins (or untill starch conversion is done) Add herbs and spices at flameout, and sparge like normal. Boil for 60 mins, add sugar to get to desired OG. Wait untill blood warm, pitch yeast, etc.
This is loosely based off of a Hoegaarden clone, kinda a ghetto, psuto-probation Belgian wit beer, for full probation effect, use bread yeast. I shall be starting this one as soon as my Hoegaarden starter is done.
Comments? thoughts?
Thinking of trying a recipe similar to this, but, living in the UK, have no access to Beano. What is it anyway?
if you try this, add like 3 beano tablets ground up, and do a slow'n'low mash. Looking back on this project it was kinda a mess, although I was just thinking about it the other day, I picked up a bunch of ornimental corn that I am going to sprout then malt for some enzymes, the beano route was kinda a bust. imho.
Looks like round two of the GaP may be happening again. Maybe over the 12 days I'm off for the Christmas Holidays.
Looks like round two of the GaP may be happening again.
We need a new thread!
Listing the rules!
Listing what definitely did NOT work last time.
and lining out the CAN'T USE! products. (I know there are grocery stores with Malt in them)
We should make a sticky if any of these turn out well, also since I and a clueless
noob, maybe someone could tell me if unbleached whole wheat flour or oatmeal
seems like it would work. This is such a cool thread!
I've followed all 15 pages of this and have a recipe. Would this work, or not so much?
Zombieiser -
1 Gallon Batch
2 Pounds Corn Flakes
2 Pounds Rice Chex
1 Pound Table Sugar
3 Teaspoons Angostura Bitters
Cultured Yeast from a Bottle fermented lager
From what I've read in the past, I'm gonna guess that I'll probably have to mash the corn flakes and Rice Chex.
I'm also not sure how to put this into Beersmith. If this would work, anybody got an idea as to what the ABV would be? How about the Angostura Bitters as a bittering agent?
If anybody can verify that this might work, or any changes I should make, I'll go for it.
Zombieiser -
1 Gallon Batch[/B]
2 Pounds Corn Flakes
2 Pounds Rice Chex
1 Pound Table Sugar
3 Teaspoons Angostura Bitters
Cultured Yeast from a Bottle fermented lager
I think I remember Beano being able to aid those enzymes in the mash. Two capsels if I recall correctly.
After using Bean-o myself in my first attempt at this project, I strongly recomend against it. BUT if you are going to, I'd say 2-3 capsels per gallon in the mash, mash for a long time (think over 90 mins) at a low temp (148ish). I plan on doing a GaP coming up pretty soon (before school starts up again) and will be steering clear of Bean-o this time around, being much more in favor of enzymes in starchy fruits (plaintains) and home-malted corn, with some honey to form more of a braggot. I'll post a recipe when I finish it up.
How about buying a DIPA and bittering by just dumping it in the brew?
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