Owly055
Well-Known Member
- Joined
- Feb 28, 2014
- Messages
- 3,008
- Reaction score
- 686
Anybody experiment with using ONLY unmalted barley, kilning it a bit for color and flavor, and simply tossing in a suitable amount of amylase when mashing? Obviously malting has some flavor contribution. It does more than just produce the enzymes. I have a notion to do this in a one gallon test brew just to see what the effect is.
Amylase is available cheaply............. by the pound, and I always have some around, and occasionally use it in brewing for various reasons........ don't tell anybody ;-)
H.W.
Amylase is available cheaply............. by the pound, and I always have some around, and occasionally use it in brewing for various reasons........ don't tell anybody ;-)
H.W.