Brew with unmalted grains!
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CanAusBrewer
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It is in theory possible but then you would be required to malt the grains yourself which is a lot of work and time.
In theory you could add alpha and beta amolayse enzyme to an unmalted mash and convert some starches, but you'd be better off baking a loaf of bread, eating it, and using that energy to walk to the LHBS and buy some malted grains.
Bottom line: yeast cannot ferment starches, it is the malting process that converts starches to fermentable sugars. Alpha and beta amylase enzymes are the primary drivers of conversion, so you can use them instead of malting.
I brew with all unmalted whole grain wheat and barley as follows:
Roast grains in oven until brown
Soak grains in hot tap water overnighht
Add water to cover swollen grain by 2 inches
Boil for 15 - 20 minutes and keep at slight boil while completing following:
In separate pot, add hot water, oat flakes, wild rice,
Corn flakes, any other flaked ceral containing malted wheat or/or malted barley
Smash fresh figs and plums and add to flaked mash
Add fungus and/or fresh ginger root
Add a few smashed oranges peel and all
Add amylase enzyme
Stir often and start adding a quart of the boiled grains to mash mixture, add every 10 minutes while stirring in well until all boiled grain has been added to flajed cereal and fruit mash
Allow mash temperature to drop below 130 F
Add more Amylase enzyme
Slowly heat mash to 140 F and rest for 20 minutes
Slowly heat mash to 150 F and rest for 15 minutes
Slowly heat mash to 160 F and rest for 10 minutes
Mash out, heat mash to 175 F
Sparge with 180 F water until runoff is clear
During boil add some honey and date syrup or cane sugar or molasses to target OG gravity
Roast grains in oven until brown
Soak grains in hot tap water overnighht
Add water to cover swollen grain by 2 inches
Boil for 15 - 20 minutes and keep at slight boil while completing following:
In separate pot, add hot water, oat flakes, wild rice,
Corn flakes, any other flaked ceral containing malted wheat or/or malted barley
Smash fresh figs and plums and add to flaked mash
Add fungus and/or fresh ginger root
Add a few smashed oranges peel and all
Add amylase enzyme
Stir often and start adding a quart of the boiled grains to mash mixture, add every 10 minutes while stirring in well until all boiled grain has been added to flajed cereal and fruit mash
Allow mash temperature to drop below 130 F
Add more Amylase enzyme
Slowly heat mash to 140 F and rest for 20 minutes
Slowly heat mash to 150 F and rest for 15 minutes
Slowly heat mash to 160 F and rest for 10 minutes
Mash out, heat mash to 175 F
Sparge with 180 F water until runoff is clear
During boil add some honey and date syrup or cane sugar or molasses to target OG gravity
Last edited:
I brew with unmalted wheat and barley as follows:
Roast grains in oven until brown
Soak grains in hot tap water overnighht
Add water to cover swollen grain by 2 inches
Boil for 15 - 20 minutes
In separate pot, add hot water, oat flakes, wild rice,
Corn flakes, any other flaked ceral containg malted wheat or/or malted barley
Smash fresh figs and plums and add to flaked mash
Add fungus and/or fresh ginger root
Add a few smashed oranges
Add amylase enzyme
Stir often and start adding a quart of the noiled grains to mash mixture, add every 10 minutes while stirring in well until all boiled grain has been added
Allow mash temperature to drop below 130 F
Add more Amylase enzyme
Slowly heat mash to 140 F and rest for 20 minutes
Slowly heat mash to 150 F and rest for 15 minutes
Slowly heat mash to 160 F and rest for 10 minutes
Heat mash to 175 F
Sparge with 180 F water
Roast grains in oven until brown
Soak grains in hot tap water overnighht
Add water to cover swollen grain by 2 inches
Boil for 15 - 20 minutes
In separate pot, add hot water, oat flakes, wild rice,
Corn flakes, any other flaked ceral containg malted wheat or/or malted barley
Smash fresh figs and plums and add to flaked mash
Add fungus and/or fresh ginger root
Add a few smashed oranges
Add amylase enzyme
Stir often and start adding a quart of the noiled grains to mash mixture, add every 10 minutes while stirring in well until all boiled grain has been added
Allow mash temperature to drop below 130 F
Add more Amylase enzyme
Slowly heat mash to 140 F and rest for 20 minutes
Slowly heat mash to 150 F and rest for 15 minutes
Slowly heat mash to 160 F and rest for 10 minutes
Heat mash to 175 F
Sparge with 180 F water
I use two 1.5 oz packets of Amylase enzyme formula and 100 grams of ginger root
Bring unmalted grains to 115 F and allow to rest for 1 hr
Increase temp to 125 to 130 F and add 25 g ginger root and 1/2 ounce Amylase
Stir in well and rest covered for 1 hr
Slowly heat up to boil ...rest on way up to 155F
Then boil 20 minutes
Allow mash to cool to 125F
Add flaked oats and corn flake cereal...
Add hot tap water to cover grains and add remaining Amylase and ginger root..
Now mash to 135F and rest 20 minutes
Mash to 145F rest 15 minutes
Mash to 155F rest 10 minutes
Mash out to 175 F and sparge with 180 F water
Bring unmalted grains to 115 F and allow to rest for 1 hr
Increase temp to 125 to 130 F and add 25 g ginger root and 1/2 ounce Amylase
Stir in well and rest covered for 1 hr
Slowly heat up to boil ...rest on way up to 155F
Then boil 20 minutes
Allow mash to cool to 125F
Add flaked oats and corn flake cereal...
Add hot tap water to cover grains and add remaining Amylase and ginger root..
Now mash to 135F and rest 20 minutes
Mash to 145F rest 15 minutes
Mash to 155F rest 10 minutes
Mash out to 175 F and sparge with 180 F water
Cereal mash with ginger root and amylase followed by boiling and finally another round of ginger root and amylase for secondary mash does the trick..
I only do this when no malted grains are available, because it is very time consuming...can easily get stuck during sparging if no fibre..rice hulls are not used to aid in sparging.
But desperation us the mother of inginuity
I only do this when no malted grains are available, because it is very time consuming...can easily get stuck during sparging if no fibre..rice hulls are not used to aid in sparging.
But desperation us the mother of inginuity
Bellybuster
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Ive done it with alpha and beta enzymes but th beer tastes like crap. Great for distilling though.
Use 0.0352 or 1 gram of Amylase per pound of unmalted grain, during cereal mash
After cereal mash, boil then Cool down, I use frozen water bottles to cool down mash, until 115 - 125 F
Add twice as much Amylase as before and perform typical mash steps
mash out to 175F
Sparge and boil wort, adding adjuncts i.e. hops and any additional sugar as required
After cereal mash, boil then Cool down, I use frozen water bottles to cool down mash, until 115 - 125 F
Add twice as much Amylase as before and perform typical mash steps
mash out to 175F
Sparge and boil wort, adding adjuncts i.e. hops and any additional sugar as required
My beer comes out great, but there is a large liquid loss due to high particulates
I start with 8+ gal in primary
Move to secondary after 10 days
After 7 days in secondary...cold crash to clarify
Also my unmalted grain bill is very complex...oats, rice, barley, roasted wheat, quinoa, corn and flaked rice...I add date syrup and honey during boil
I start with 8+ gal in primary
Move to secondary after 10 days
After 7 days in secondary...cold crash to clarify
Also my unmalted grain bill is very complex...oats, rice, barley, roasted wheat, quinoa, corn and flaked rice...I add date syrup and honey during boil
