Complex sugars/starch for extract recipe?

[Drewch]

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

 

[VikeMan]

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]

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

 

[Drewch]

Using the pasta would be, effectively, the same as steeping raw wheat, too.

 

[Aoiree]

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.

 

[Drewch]

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]

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

 

[Drewch]

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...