Weird Question!!!

[Beerfant]

I know it is a weird question, but can't unmalted barley be fermented by adding something that already has amylase to the mash? I know it has to be scientifically possible, but has anyone tried it?

In short, I want to make beer without using malted grains... how do I do that?

 

[Qhrumphf]

You can purchase amylase enzymes which would do what you're talking about, although I doubt that it would be as simple as just adding them to the mash, and I doubt you could so simply replicate a very complex biological process and have a similar result. But yes, I'm sure it's possible.

Point is, even if you could produce something fermentable and make beer, not sure how much you'd like the result and not sure why you'd want to do this.

 

[Beerfant]

You can purchase amylase enzymes which would do what you're talking about, although I doubt that it would be as simple as just adding them to the mash, and I doubt you could so simply replicate a very complex biological process and have a similar result. But yes, I'm sure it's possible.

Point is, even if you could produce something fermentable and make beer, not sure how much you'd like the result and not sure why you'd want to do this.

Thanks for the reply Qhrumphf. Where I live, no malted grains are available, nor hops... I could do with less than an ideal beer for now. Do you know any natural material/plant/fruit that already has amylase?

 

[Qhrumphf]

If you have access to barley, you could try malting it yourself, which would produce the necessary enzymes. That'd probably be the best way of doing it. Mail order is not an option I take it?

 

[Beerfant]

If you have access to barley, you could try malting it yourself, which would produce the necessary enzymes. That'd probably be the best way of doing it. Mail order is not an option I take it?

Yes, I have considered trying to malt barley myself. I donno if I'll be able to manage the drying (in a kiln) part. Just a thought if it could be used without drying? Secondly, what do I use in place of hops?

 

[Qhrumphf]

I've never tried malting myself so I can't really provide much for advice, but this may help: http://byo.com/hops/item/1108-malting-your-own-techniques. I do know the drying step is necessary for enzymatic malts (the main point of doing this anyway) as if they're not dried prior to roasting in the kiln you'll destroy the enzymes.

If you search around the internet for "gruit" you'll find lots of ideas for various herbs and what not that can be used in lieu of hops. I know mugwort, heather, sweet gale, but those are not the only options. Again I've never made one so I'm probably not the best resource, and I'd again defer to others: http://byo.com/grains/item/730-gruitbier-style-profile

 

[Beerfant]

From what I've read, it's the germination of barley that produces the required enzymes. I think the drying part is necessary for storage, and may lead to a better color and taste. Thanks, anyhow... you've been a big help!

 

[Qhrumphf]

Germination produces the enzymes, but if the grains are still wet when they're kiln roasted, the enzymes you just created will be denatured, much like they would if the mash gets too hot. Drying at a lower temperature first allows the enzymes to survive, and then roasting in a kiln is what produces all the various flavors.

 

[joshesmusica]

where are you that you can't get a hold of malted grains and hops? Antarctica?

i recently purchased a beer that used rhubarb as a bittering agent. it was an ipa. it still had hops, but used the rhubarb as an adjunct. it was pretty decent. not sure how that would be without the hops though.