Koji on malts? 🤔

[DarrenUK]

Using koji on malts and grains.
Has anyone tried this?

Now I know that there is probably isn't the most effective way of doing but I'm just interested if there are different flavours if your extracting the sugars cold.
Just qurious more than enything.

 

[Miraculix]

Using koji on malts and grains.
Has anyone tried this?

Now I know that there is probably isn't the most effective way of doing but I'm just interested if there are different flavours if your extracting the sugars cold.
Just qurious more than enything.

The standard "beer" in the Himalayas is called Chang and is made out of unmalted barley plus a yeast mix including the same mold that's used to make koji (btw. AFAIK, koji is not the fungus but the rice at a certain stage of inoculation during the sake making process). So yes, it's been done, although not on malted grains and it also tastes completely different than the European/Western idea of a beer tastes like.

 

[Miraculix]

https://www.homebrewtalk.com/threads/fungal-malting-barley-with-koji-and-red-yeast-rice.625179/