So I read the post on cereal mash, it says you first do the mash and then cook it to gelatinize the starch, would it not be better to first gelatinize/cook then allow to cool and then do sach-rest? (or should I go read it again?)
Oo.....sorry it was not a post, its this......I'm sure whatever thread you read was either wrong or you read it the wrong way. What kind of raw grains are you looking to use and what thread were you reading? It's probably best that when you have a question about a thread you've read that you go ahead and just post IN that thread for context and better still, use the quote feature to talk about a specific point made.
When I cereal mash adjuncts, you will want to use 5-10% by weight of malt also. First do a sacc rest on the malt/adjunct mixture about 150-155 degrees for 15-20 minutes. Then go ahead and boil the whole mash for about 30 minutes.
Once completed, add the mash to your mash tun with the other malt.[/QUOTE]
aaahh here it is??.......the people in my head is confusing me again...
Jip... because the steam rolling gelatinized the grain, we are talking about just normal untreated grain, like rice and corn. the question then is, why do a "mini mash" then boil and then add to the normal mash anywhy?Wait, wait. So I new about the necessity of boiling raw rice, but why would you need to boil flaked corn or flaked oats? I mean what happens with your breakfast corn flakes when you leave them unattended for 15 min? They turn into a gelatinized mush, so no boiling is needed. Am I missing something here?
The reason for the sacc rest on the adjunct cereal mash is that roughly 10% by weight of the cereal mixture would be malted grain. The malt will assist in the cereal mash by liquifaction of the whole mass. When you do a cereal mash, you can tell when conversion is complete as the sticky mash will become more fluid.Raw unmalted, non-flaked grains can benefit from the gelatinizing process of a cereal mash. Really, it's limited to corn and rice. I have no idea why anyone would suggest a sacc rest on these grains prior to the boiling step. Complete waste of time as there are no accessible starches to work on yet.
Ok I "get" this now.......I Boiled the corn(grits) for an hour and let it sit for an hour to cool, turned in to one massive lump!! almost had a stuck mash!!!The reason for the sacc rest on the adjunct cereal mash is that roughly 10% by weight of the cereal mixture would be malted grain. The malt will assist in the cereal mash by liquifaction of the whole mass. When you do a cereal mash, you can tell when conversion is complete as the sticky mash will become more fluid.