GotPushrods
Well-Known Member
I see it asked all the time: "How long will uncrushed grain last?" People always chime in... "Oh a year or 2 if you keep it sealed up." I can't say I've ever seen anyone actually test this. Where on earth is this advice coming from?!?!
Well I found a few small sealed bags of 2-row from mid-late 2006. That's 6 years old folks!
Sooooo..... I milled 2 pounds (unknown maltster) 2-row at 0.035". I mashed in 1 gallon of RO water with 1.1 grams CaCl2 and 0.50 ml of 10% phosphoric acid.
Mash was held at 150*F for 45 minutes, and the pH hung around 5.5 room temp (about 5.2 @ mash).
Iodine test passed for conversion after 15 minutes.
Temp-adjusted gravity was 1.057, and I'm ASSuming 36 ppg from the 2-row, or max of 1.072. That's 79% mash efficiency, minus some losses if I were to vorlauf and actually collect.
Will this make good beer? I have no idea. It tasted sweet and smelled amazing. But hey, maybe the finished beer would taste like @$$.
I just thought I'd share, seeing as how this gets asked so often.
Eric
Well I found a few small sealed bags of 2-row from mid-late 2006. That's 6 years old folks!
Sooooo..... I milled 2 pounds (unknown maltster) 2-row at 0.035". I mashed in 1 gallon of RO water with 1.1 grams CaCl2 and 0.50 ml of 10% phosphoric acid.
Mash was held at 150*F for 45 minutes, and the pH hung around 5.5 room temp (about 5.2 @ mash).
Iodine test passed for conversion after 15 minutes.
Temp-adjusted gravity was 1.057, and I'm ASSuming 36 ppg from the 2-row, or max of 1.072. That's 79% mash efficiency, minus some losses if I were to vorlauf and actually collect.
Will this make good beer? I have no idea. It tasted sweet and smelled amazing. But hey, maybe the finished beer would taste like @$$.
I just thought I'd share, seeing as how this gets asked so often.
Eric