Anyone use the diastalic power of grain to process unmalted grains? - Home Brew Forums
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Old 02-12-2014, 06:21 AM   #1
thrstyunderwater
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I've been reading about the diastalic power of mainly barley, and how with proper heat it can convert the starches in unmalted grains. This has the potential to do two things:

1. Save money by buying unmalted grain.

2. Produce a beer with potentially new flavors.

Anyone dabble in this?



 
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Old 02-12-2014, 12:20 PM   #2
rorypayne
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It's how I convert adjuncts like corn and rice. So I am sure using it on unmalted grains would work. Might try this out if it is much cheaper.


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Old 02-12-2014, 12:26 PM   #3
TerranceKwong
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finally the fifty cents I saved buying **** grains will rise when I take over the world

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Old 02-12-2014, 12:41 PM   #4
RM-MN
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I've done wheat beers and rye beers using 35 to 40% malted barley and the wheat or rye unmalted with pretty good success. The rye makes a sticky mess that is hard to deal with even with BIAB at that amount though. My efficiency suffered a bit with the rye too but the wheat worked well. I took the wheat and rye right out of my farm grain bins where the grain was worth about 12 cents per pound.

 
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Old 02-12-2014, 01:36 PM   #5
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I use a little unmalted grains in my darker beers,like roasted ones. But I also use enough base malts to convert the whole mess.
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Old 02-12-2014, 01:55 PM   #6
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Out of town just now but have a wit recipe in the makings and I will be using a 6 row base malt instead of a two row as the recipe is nearly 50% wheat and the 2 row lacks diastatic power. Since I haven't brewed the recipe yet, I can't comment on the success. The research I have done so far suggests this is a good approach however, I have read wit recipes on this forum that used 2 row and adjuncts without any 6 row so I'm not confident that it is an utter necessity. It does stand to reason that the tremendous diastatic power of 6 row would benefit when using adjuncts that have no diastatic power of their own.
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Old 02-12-2014, 02:31 PM   #7
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Quote:
Originally Posted by Beergnomes View Post
Out of town just now but have a wit recipe in the makings and I will be using a 6 row base malt instead of a two row as the recipe is nearly 50% wheat and the 2 row lacks diastatic power. Since I haven't brewed the recipe yet, I can't comment on the success. The research I have done so far suggests this is a good approach however, I have read wit recipes on this forum that used 2 row and adjuncts without any 6 row so I'm not confident that it is an utter necessity. It does stand to reason that the tremendous diastatic power of 6 row would benefit when using adjuncts that have no diastatic power of their own.
The 2-row I have has sufficient diastatic power to convert about 65% unmalted wheat so your 6-row may not be necessary. Check the info on your 2-row and see if it doesn't also have enough.

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Old 02-12-2014, 02:46 PM   #8
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Quote:
Originally Posted by RM-MN View Post
The 2-row I have has sufficient diastatic power to convert about 65% unmalted wheat so your 6-row may not be necessary. Check the info on your 2-row and see if it doesn't also have enough.
Agreed. I have done 50-50 two row to unmalted grains and gotten proper conversion
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Old 02-12-2014, 02:52 PM   #9
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I use a lot more 2-row base malt than unmalted grains,so conversion is always good.
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Old 02-12-2014, 03:49 PM   #10
thrstyunderwater
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How's everyone liking the flavor? I'm wanting to give rye a shot.



 
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