Cereal mash 12 hours prior to normal mash - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Cereal mash 12 hours prior to normal mash

Reply
 
Thread Tools
Old 11-15-2010, 03:15 AM   #1
32indian
Recipes 
 
Dec 2005
St. Peters, Missouri
Posts: 19
Liked 2 Times on 2 Posts



I've got some unmalted wheat I want to use in an American Wheat style beer, it appears that I must do a cereal mash on the wheat before adding to the mash.

My thought was to do a cereal mash on the wheat the evening BEFORE my brew day. Then on Brew day, simple dump the, now lukewarm, cereal mash into the mash tun with the rest of my grain and water and mash as usual from that point on.

I'm talking about a 10 gallon batch at 35-40% unmalted wheat, so about 8 pounds of wheat cereal mashed in about 5-6 gallons of water, done at 9:00 pm then left to sit, covered all night, then start my normal brew session the next morning so this cereal mash would have probably cooled down to 100 deg. F or less by then.

Does anybody see a problem with this?

I'm looking at it as a time saver on brew day! That, and I'll have more time to stand a stir the cereal mash while cooking it the night before. While drinking homebrew of course

Also, is it required to do a cereal mash on unmalted wheat since it "gelatinizes" below 147 deg. F (58-64 C) and should therefore gelatinize while in the mash tun at 150-153 deg. F

 
Reply With Quote
Old 11-15-2010, 03:40 AM   #3
Malticulous
Recipes 
 
Aug 2008
St. George Utah
Posts: 4,143
Liked 72 Times on 57 Posts


You don't have to do a cereal mash with unmalted wheat. It will gelatinize at mash temps. The extract is lower but it works.
__________________
Everything is better with a beer.

 
Reply With Quote
Old 11-15-2010, 04:00 AM   #4
OHIOSTEVE
Recipes 
 
Sep 2009
SIDNEY, ohio
Posts: 3,526
Liked 72 Times on 64 Posts


Quote:
Originally Posted by Yoop View Post
Boy, that makes me think "sour mash" all the way. A luke-warm day-old mash would be crawling with lactobacillus.
Boiling won't kill the lacto?
__________________
Quote:
Originally Posted by Mikethepoolguy View Post
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
BALDGUT BREWS

 
Reply With Quote
Old 11-15-2010, 04:56 AM   #5
rockfish42
Recipes 
 
Jun 2010
Merced, CA
Posts: 813
Liked 20 Times on 19 Posts


The problem is they'll have already produced plenty of lactic acid tang which won't go away even if they're killed.

 
Reply With Quote
Old 11-15-2010, 02:33 PM   #6
OLDBREW
Recipes 
 
Oct 2009
SJ
Posts: 759
Liked 5 Times on 4 Posts


On Brew Day
If you are not doing a decoction mash, the best way is to mill your unmalted wheat by itself and boil it like you'd make old fashion oatmeal first (15 minutes). This will give you the most extraction when you add it into your main mash that contains your enzymes. Unmalted wheat in large portions of your grist benefit from a step mashing regime, but a single infusion works.

 
Reply With Quote
Old 11-15-2010, 06:17 PM   #7
32indian
Recipes 
 
Dec 2005
St. Peters, Missouri
Posts: 19
Liked 2 Times on 2 Posts


Thanks for the replies, I'll try just an infusion mash, single step, and extend the mash time out a bit, to at least 90 minutes to give it time to convert as much as possible. Also include some 6-row in the mash for extra diastatic power.

If I don't like it when finished, perhaps I'll try same recipie using a cereal mash of the unmalted wheat prior to adding to the mash.

Should I mill the unmalted wheat "finer"? than my normal barley mill?

 
Reply With Quote
Old 11-15-2010, 11:26 PM   #8
32indian
Recipes 
 
Dec 2005
St. Peters, Missouri
Posts: 19
Liked 2 Times on 2 Posts


Quote:
Originally Posted by Yoop View Post
Boy, that makes me think "sour mash" all the way. A luke-warm day-old mash would be crawling with lactobacillus.
I've been thinking on this.....The cereal mash would end in a "Boil" for about 20 minutes. Wouldn't that kill any Lactobacillus ??

So there would not be any chance for souring, at least in that short amount of time.

 
Reply With Quote
Old 11-16-2010, 12:08 AM   #9
redalert
Registered User
Recipes 
 
Sep 2009
Linden, NJ
Posts: 352
Liked 1 Times on 1 Posts


I've mashed for 12 hours before with no lacto effect that I could quantify.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cereal Mash Explained?? ShortSnoutBrewing All Grain & Partial Mash Brewing 21 09-27-2013 12:47 PM
hitting mash temps by adding cereal mash martinworswick All Grain & Partial Mash Brewing 1 11-28-2009 07:00 PM
wheat cereal mash beer_master All Grain & Partial Mash Brewing 0 11-22-2009 10:46 AM
How to mash cereal - help experts McTarnamins All Grain & Partial Mash Brewing 3 05-27-2007 11:50 AM
Corn Cereal Mash greg peters All Grain & Partial Mash Brewing 2 01-24-2006 10:56 PM


Forum Jump