Denatured malt question

[sentfromspain]

I have ground malt that I bought from natural foods shop that seems somewhat toasted, and have no way of knowing what kind of malt it is. It is probably a denatured malt, but suppose I wanted to use this malt to make a mash, could I add an enzyme (such as alpha galactosidase, which you can get from Beano) during the mashing process to make up for any problems? The enzyme would die out during the boil and I could add maltodextrin to fix any body issues...

Opinions?

 

[Nateo]

Crosby + Baker make a product called "convertase" which is a mix of enzymes to break down maltriose. It might be a bit harder to find than Beano, but it is made specifically to break down complex sugars for fermentation.

 

[sentfromspain]

Hmm, it may be too difficult to get that around here.

I have read that ginger has ample amounts of alpha-amylaze. There's no doubt that the ginger will mess with the flavors, but on the other hand I do like x-mas brews. I just have no idea how much I would have to add for 1.5 kilos of ground malt.

 

[sentfromspain]

Crap, apparently I need beta-amylaze as well.... anybody know any natural sources for beta amylaze?

 

[edmanster]

What about just getting some 6 row and mash it with it..

 

[sentfromspain]

You can get malt around here, but it is unidentified and ground. That's the main reason why I can't get a malt extract, I'd have to order it from Barcelona and that would take weeks.

Sweet potato is a source for beta-amylase. And ginger sweet potatoes with brown sugar is a real dish, so I could make a beer with that possibly - if I can't find alpha-galactosidase.

 

[sentfromspain]

Somebody mentioned to me that I could steep the malt instead of mashing it, and add honey to make a braggot. Does anybody know how to do this?

Could this recipe work?

-steep malted barley (1.5 kilos) in about 4 liters of water, cooking at 68ºC for 25 minutes in a grain bag using a thermomix being sure not to move the bag when stirring.

-remove bag from the water, being sure to collect the water that comes out of the bag. Move liquid to a larger stainless steal pot, add 8 liters of water, bring the mix to a boil.

-add 20 grams of hops at the start of the boil and 1 kilo of honey, and 25 grams of hops 15 minutes from the end of the boil. Total boil time, 1 hour.

-cool the pot until it reaches room temperature, adding water to bring the mix up to 10 liters.

-move the contents of the pot to a fermenting container adding 11.5 grams of diluted safale s-04 yeast.

-let sit for 2 weeks. Keep the fermentation container loosely covered (to allow gas to escape).

-siphon the contents to the bottling container, mixing in 50 grams of brown sugar which had been boiled/dissolved in water (or half a teaspoon for each bottle).

-bottle and wait for 2 weeks


Less hops? No sugar at all when bottling?