Complex sugars/starch for extract recipe?

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Drewch

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Has anyone tried adding starches/complex sugars other than maltodextrin to extract recipes for lambic-inspired beers?
 

VikeMan

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I know brewers who have succesfully used (uncooked) pasta added to mixed culture fermentations. These weren't extract beers, but that shouldn't matter.
 

Gnomebrewer

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You could steep some base malt or unmalted grains. This is essentially what a turbid mash does.
 

Aoiree

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I steeped a bunch of oatmeal to make ~3 gallons of "oatmeal tea" and used it to backfill headspace when I moved from 20 gallon primary to a 15 gallon secondary fermenter and ended up having way too much space.

As a bonus we made a big tray of baked oatmeal from the oats themselves after we strained them.

Going into the primary, however, it was all DME + maltodextrin.

Just bottled last night after 13~14 months. Sampling so far seems like it's done okay for itself.
 
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Drewch

Drewch

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I steeped a bunch of oatmeal to make ~3 gallons of "oatmeal tea" and used it to backfill headspace when I moved from 20 gallon primary to a 15 gallon secondary fermenter and ended up having way too much space.

As a bonus we made a big tray of baked oatmeal from the oats themselves after we strained them.
I wonder if you could combine these ideas and presoak some pearled barley and steel-cut oats; drain the starchy liquid to add to the the wort; and combine the grain with some flour for a multi-grain bread.
 

Aoiree

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I'm sure you could.
Isn't that a somewhat common thing for brewer's/breweries to bake with their spent grains?
 
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Drewch

Drewch

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Although, adding all this steeping runs the risk of undermining my objective in going back to extract in the first place. At a certain point, I might just as well do the turbid mash... 😅
 
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