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Old 03-28-2012, 05:59 AM   #1
Xier
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Jan 2012
Tianjin, Tianjin
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This is the continuation of my original thread. That thread had become quite over-encumbered and I feel at this point it makes sense to diverge into a new lineage.

I will start by introducing the ingredient list of the brew.

Grain Bill:
200 Grams of Partially-Roasted Barley
600 Grams of Flaked Wheat
400 Grams of Flaked Oat
600 Grams of Black Rice
600 Grams of Barley (A)
600 Grams of Barley (B)

Hops:
20 Grams of Saaz at Start of Boil

Micro-Organisms:
Isolated Wild Yeast Strain
Commercial Yoghurt Starter
Commercial Rhizopus Oryzae


Barley (A) will be steamed and inoculated with the Rhizopus oryzae. It will be put into an opened container (1) and allowed to *do its thing* at room temperature.

The black rice and barley (B) will be placed in water and allowed to sit in container (2). The semi-roasted barley will likewise be soaked, though in a different container (3).

After two days, the container (2) will be drained of water, have the flaked oats and wheat added to it and flash pasteurized in my pressure cooker. This will be accomplished by pressure cooking water for 30 minutes and then opening the pressure cooker and dumping everything in. I will allow it to cook, covered, for 5 minutes. After that time, it will be removed and drained of water once again. Finally, it will be inoculated with the Rhizopus oryzae. This will be placed back into a sanitized container (2).

The semi-roasted barley will also be drained at this time and directly inoculated with the Rhizopus oryzae, without pasteurization.

After another two days, container (A) will be placed into the oven and caramelized.

Then, in the end, it will all be mashed, boiled and what not.

I will start it all tonight and post photographs throughout the process.

 
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Old 03-28-2012, 02:08 PM   #2
TopherM
 
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Lots of this is greek to me. Can you explain where your fermentables will be coming from? I didn't realize you could extract fermentable sugars from barley without malting it.
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Old 03-28-2012, 02:12 PM   #3
larrynoz
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intriguing...

 
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Old 03-28-2012, 02:22 PM   #4
bk0
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Feb 2012
Los Angeles, CA
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Sounds dangerous. Rhizopus oryzae is a human pathogen.

Do you expect off-flavors, given that you are literally letting the grain rot?

Is this an experiment at making some sort of ancient beer-like beverage (ie, before humans discovered malting gain)?

 
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Old 03-28-2012, 03:24 PM   #5
Bobby_M
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Dangerous or not, it sounds like a disgusting pain in the ass. What exactly are you trying to make? What precedence are you following that suggests using fungus?
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Old 03-28-2012, 03:45 PM   #6
hwilshusen
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You have to remember he is in The Peoples Republic. No, not California. China. He's trying to brew with what is readily available.

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Old 03-28-2012, 03:58 PM   #7
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Quote:
Originally Posted by bk0 View Post
Sounds dangerous.
How?

Even your wiki link recognizes it as GRAS (Generally recognized as safe) from the USDA. And a deeper look result taht it is commonly used to derive dextrose from starch.

 
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Old 03-28-2012, 04:21 PM   #8
bk0
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It's byproducts are GRAS, not necessarily the organism itself. I wouldn't want to handle pure cultures of it.

Maybe it's ok, they eat stuff like this in China...

 
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Old 03-28-2012, 04:29 PM   #9
fredthecat
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Dec 2009
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my maltless "beer" recipe


4lb cane sugar
1lb barley (A, B)
.05oz roasted UNMALTED barley
20oz live sourdough bread yeast culture

2grams hallertau hops at 60 mins

boil everything but the yeast
let it cool
add the yeast

I will start it all tonight and post photographs throughout the process.

 
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Old 03-28-2012, 04:41 PM   #10
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Quote:
Originally Posted by bk0 View Post
It's byproducts are GRAS, not necessarily the organism itself. I wouldn't want to handle pure cultures of it.

Maybe it's ok, they eat stuff like this in China...
I'd sooner eat a thousand year egg than I would balut.

That said, the strangest "food" I've consumed was Kopi Luwak.

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