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Hm.... maybe there is more enzymes at work?

Okay, if I ever get a chance to do some test (especially with iodine) I'll post back.

Oh yes I think they used higher temperature.

Yeah I can't wait till I can get some time to test everything myself :cool:

I read from the paper that drying decreases the enzyme potential by like 2/3, so theoretically one would need three times the dried version compared to fresh.

I also found this very interesting video demonstrating amylase at work visually with iodine. The other ultimate test would be to do this test with the grass.

Maybe you could try to brew two batches, one with the barley sprouts alone, and another one with some cooked smashed starch like the sticky rice that the Chinese use. Since that's what they do, I feel that there might not be enough starch in the sprouted kernel for conversion. But everything is...

Wow great :) !

Yes, bracconiere, I think I may need to just test out things myself as well. I thought this was an easy question but apparently not :p

marc1, yes, I see that could be possible. The rate of sprouting could be slight different that the days described in the paper may not be equivalent to some areas of practice. I do see variations in the Chinese recipe for the days needed to sprout, 4-7 days are all possible and the main...

Hi bracconiere, I know it could be done with the way you describe, but this stuff has been made this way for hundreds of years, and the end result is deliciously sweet without a hint of foul tasting. That's what brought me here to ask this question which I thought someone may be knowledgable to...

Hello, I posted a question in the beginner's section, and it turned out that it is more advanced and complicated than I thought, and one of the forum members suggested that I move the thread here. Here's a link to the previous discussion: Wheat berry vs. wheat root? Basically, I recently...

...... and I thought this was an easy question for the beginner....

Here is a link to that paper. But if this is true, how does beer mash work then? If alpha-amylase is only produced later in the sprouting process, and beta-amylase cannot work without alpha-amylase's help, what is converting beer malt to sugar...

Okay, I found a video that talks about why the wheatgrass needs to be sprouted to 4-5cm long. According to this video, the alpha-amylase is not produced until a few days into the germination (reaching max amount in a little less than a week), while from the very beginning, beta-amylase is...

grampamark, thank you for the explanation. That's exactly how I had understood it. Very very confused.

marc1, here is a generic tutorial with the process explained in english: there are several such tutorials (most are in Chinese) and they are all very similar. I couldn't find any video that cuts the grass part off, but I do see text recipes (in Chinese) that have that step. I've also seen...

I am also very confused to the fact that I read some malt made for beer requires that the sprouted bit be filtered out, as in corn malt, because when there is a hint of green to the sprout it can create a bitter taste not desirable. Yet the Chinese wheat malt syrup lets the grass grow full green...

This is how much the wheat grass is allow to grow to. The above pictures show an example of the entire root+kernel being used while other methods call just the grass part being cut off discarding the seed kernel (I was only able to find written instruction on the latter so far).

Hi grampamark and marc1, sorry for the confusion. I was referring to a type of popular wheat malt syrup that’s made in China with wheatgrass and cooked sticky rice. I should have made it more clear. From online videos, you will mostly see that it is being made with the entire wheatgrass (grown...