Recent content by unmalted

I am a whole grain brewer and when in U.S.A. I use only maximum of 35% unmalted grains with 6 row used to perform conversion in cereal mash and then perform triple decoction into malted mash, I always get excellent results and always let unmalted grains rest for minimum of 8 hours at...

I use a lengthy complex 100% unmalted beer due to constraints in middle east. Amylase is all that I could get my hands on...easy to transport.. Ginger is used to help convert starches.. My procedure takes three days due to long time required for ginger to work on starches I have to...

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...

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...

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...

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...

I use two 1.5 oz packets of Amylase enzyme fourmula 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...

Yes...it works, but sugar will be needed to get starting gravity to target

I have successfully brewed with all unmalted whole grain wheat and barley as follows: Roast grains in oven until brown Soak grains in hot tap water overnight Add water to cover swollen grain by 2 inches Boil for 15 - 20 minutes (this will geletanize the grains); keep gelatized grain at slight...

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...

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...