NOOB: Extract vs Partial vs All Grain

[irishrover32]

No, you don't have any base malt in there. If there is no base malt then there are no enzymes to convert the starches in the grains to sugar. Mashing is the conversion of starch in the grain to sugar. Specialty grains don't have enzymes because they have been kilned or stewed and the heat from this process destroys the enzymes. You would need to add enough base malt to convert the oats.

Edit: also flaked oats don't have enzymes because they have not gone through the malting process like base malts.

ah i see any idea how much base malt would be need for a pound of oats?

 

[peterj]

ah i see any idea how much base malt would be need for a pound of oats?

All base malts have a diastatic power. This is a number that gauges the amount of enzymes the malt contains. American 2 row is usually about 140. Multiply the diastatic power of the malt by the amount in lbs of that grain in the recipe. Do this for all grains in the mash then add the numbers together and divide by the amount of grains in lbs total. So you're basically figuring out the amount of enzymes per pound of grain. You need a minimum of 30 or 40, but I usually try to stay above 50. So 1 lb of oats has 0 DP and I would add 1 lb of 2 row with 140 DP. So 0+140=140 divided by 2 lbs = 70.

Long story short I would add 1 lb of 2 row.

 

[user 144271]

Maybe there is something wrong with my taste buds or I am just not sophisticated enough because
I love MW beer kits. I will also say that FRESH Coopers CANS of extract can make great beers if you do a little work with them.

I wonder if BIAB is like the red headed step child I mean it is not a three tier system and doesnt use extract so how can it possibly work.