I'm not sure what this would be classified as, but I don't think it's going to be beer. Burnt hopped gravy?
How did the starches get converted to sugar? What will the yeast be eating? Where did you come up with this idea?
First, there would have been no enzymes in that flour to convert the starch. If enzymes had been put in there, burning the flour in the oven would have denatured the enzymes. Result is burnt flour, burnt (?) hops, and water. Together.
They taste like...burning
Where is the sugar coming from?
From an addition of Rhizopus oryzae. It is a fungus used in making rice wine. The traditional method is to put rhizopus on cooled steamed rice and then add water after a day or so. The Rhizopus creates extracellular amylase and wild yeasts and other micro-organisms join in to feed off it thereby creating alcohol. It is an ancient Chinese method of fermentation.
I have been brewing all of my beers based on this method, but this is the first time I've put the Rhizopus in the fermenter. Previously, I would first saccharify the grains with the Rhizopus and then drain the sweet wort to use for brewing.
What website am I on????
I guess brewing beer was too easy?
It sounds very interesting. I just wish the details had been stated up front instead of trolling with: Hey guys I burned some flour, can't wait to try the beer that magically results!
he was just building suspense!! thats different than trolling.
That looks disgusting.... but I am intrigued. Can't wait to see the finished product.
Why do you use fungus for saccharification rather than doing a traditional mash? Certainly that could be your easiest brew yet. I'm just curious.
I'd guess because he's someplace in China where it's difficult to get grains for homebrewing?
This is very fascinating, but I'm not sure I'd want to drink it.
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