Originally Posted by thatsus02
So i am now really confused. do i mash my flaked grains in more and hotter water than i would for regular beer grains or just put them i a pot and boil them like oatmeal. then once i get my soup (or wort) then add amalaze enzyme to that. which should give my some abv from my flaked grains. then boil this mess where i can add hops corn sugar, ect .
Yeah, cook it like oatmeal, add enough cold water to bring it back down to mash temperature, add the amylase, rest for a few hours, then sparge, top up to desired amount, add adjunct sugars as desired and boil as normal.
Or, toast the flaked grains for flavor and use as you would steeping grains in a partial mash recipe--steep the uncooked grains at 150 with some enzymes for 30-60 minutes, then strain out. You're unlikely to get many sugars this way and the enzymes are just there in case any starch does make it into the wort.