A co-worker has a farm where he grows feed for his cattle and thought it would be neat if I could make a beer using his grains. This took a lot of work, in that I had to malt the 6 row barley and wheat that he provided. It took a little less time than I had originally thought to get the acrospire to indicate full modification. However, I've used a 5 ounce test batch to determine if the grains actually will convert the starch, and going through a step mash on the stove from 122 for a protein rest, then 149 for a sac rest, and another sac rest at 158, I cannot get all the sugars to convert as confirmed through a negative iodine test. I am thinking that if this grain is now only minimally modified, I might be able to help it along by using 50% two row from a professional maltster. I will say, this stuff has a very HIGH protein content...
Any thoughts on whether using some commercially available malt would give enough enzymes to convert the remaining crappy 6 row that I had to malt myself?
Any thoughts on whether using some commercially available malt would give enough enzymes to convert the remaining crappy 6 row that I had to malt myself?