I'm about to do my first AGB and have been wondering about a few things in the process:
If you buy a grain such as crystal grain, where the sugars have already been crystalized, surely it must have already gone through a mash - in which case, do i just need to sparge it?
Also, as any named grain (such as munich malt, vienna, etc...) has already been kilned, surely they have already had their enzymes deactivated / killed? therefore, I'm assuming that they have also already been mashed. Do I need to mash these or just sparge them?
This leaves me wondering if I need to mash the light and dark wheat grain I've bought or do i just need to sparge those to get the sugars out too?
Please advise. I don't want to mash if it's already been done because I don't want to break down all the nice complex sugars in my crystal malt.
Thanks in advance!
If you buy a grain such as crystal grain, where the sugars have already been crystalized, surely it must have already gone through a mash - in which case, do i just need to sparge it?
Also, as any named grain (such as munich malt, vienna, etc...) has already been kilned, surely they have already had their enzymes deactivated / killed? therefore, I'm assuming that they have also already been mashed. Do I need to mash these or just sparge them?
This leaves me wondering if I need to mash the light and dark wheat grain I've bought or do i just need to sparge those to get the sugars out too?
Please advise. I don't want to mash if it's already been done because I don't want to break down all the nice complex sugars in my crystal malt.
Thanks in advance!