Quantcast

Can The Carbohydrates In The Hemicelluose Of The Aluerone Layer Contribute To Gravity

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

Gustatorian

Well-Known Member
Joined
Apr 1, 2015
Messages
638
Reaction score
23
This may be splitting hairs: I recently read in Noonan's "New Brewing Lager Beer" that the hemicellulose of the aleurone layer of barley kernels can be dissolved/reduced to simple sugars in a thorough mash cycle, specifically between temps of 160-176ºF. I usually don't mash-out, so my wort never gets to these temps in the MLT, but if I did, would this be enough sugar to see an increase in mash efficiency or is it a negligible amount of fermentables?
 

filthyastronaut

Well-Known Member
Joined
Aug 10, 2015
Messages
529
Reaction score
149
I would imagine the increase in extract would be negligible. It is common to achieve better efficiency through the use of a mash out process though, but this may have more to do with increased stirring/distribution of enzymes in the mash and some alpha amylase activity that you wouldn't normally get when doing a single infusion isothermal mash. So it's really hard to say whether the cellulose contributes to that or not.
 
Top