Wierd Idea..?

[CDGoin]

I was thinking 5 gallon, but may do 1 Gallon.. havent tryed one gallon yet. I could probably get the equipment to try that..

Got to get the garage cleaned first if I want to do 5 gallon all-grain though.

3 things I was thinking.

1) He went from Malting to brewing.. didnt say if he dried them (In cooking he wouldnt have had too) or roasted them.. So that maybe part of his original problem getting them to take.

2) If you malt them and then try varying roasting methods for chocolate or caramel malting.. might get a different result.

3) If you just dry them, the profile should be REALLY close to oatmeal.

Let me know how it goes.. I was thinking of malting then trying to roast them and replace the oatmeal in a stout recipe with them.

At minimum if successful, could be onto a local specialty brew for the Canadian and North Dakota region

 

[BorealBrewer]

Y'see, this is why I love this forum!

Call me uncreative, but I hadn't even thought about going chocolate or crystal/caramel lentil malt - just sprout, grow, couch, dry...maybe kiln or toast a little, but that was it. Your lentil stout idea's sorta at the opposite end of the spectrum from my Cream Ale/CAP idea...

If, in fact, malted, dried lentils are oatmeal-ish - they could add some body to a lighter beer, and roasted would be pretty awesome in a stout.

I'll keep my progress posted!

 

[DrunkleJon]

If the beans arent malted, you may consider an Beano mash. Making a 1 Gal Lintel SMaSH

 

[CDGoin]

As lintels have a naturally occurring amylase inhibitor, that would (or does) inhibit fermentation. YOur right you could use Beano.. but I rather not go that route at first. I am not sure about Boreal, but I want to try to keep this as all natural as possible.

Also according to a horticulture website

Soaking lentil seeds for 12 hours and then sprouting 3-4 days has been found to completely remove all haemagglutinin and amylase inhibitor.

Which would seem to indicate if we malted them, we should be able to get them to ferment on their own.

So note to Boreal, the "standard" sprouting of a barley or something.. may not work. We may have to wait longer before stopping the growth of the seedling. As noted in my comment above.

The Original Experiment may not have let the beans sprout long enough. As we know the only thing that truly fermented in his batch was the Brown sugar.

 

[patthebrewer]

Could you not just try them as an adjunct first (20-30%), say with some six row, and a stepped mash.

 

[Nashbrewer]

Does the information that shows that sprouting them removing the amylase inhibitor also show they have a natural source of amylase? I would sprout and dry the lentils in the oven at low heat and once dry crack them or mill them to break up the size to increase the lauter and conversion effects. If they do not have their own amylase then you will want to convert them with some two row or six row, unless you want them to add only unconverted starches. The post on that blog did not mention milling the lentils after drying which could have caused the majority of the starches to be stuck inside the lentil.

 

[BorealBrewer]

Hi guys!

I'm sprouting them using this site as my guide - def. not a beer making/malting site...but little do they know they're aiding and abetting this experiment...

I thought about beano mashing when this thread started up - but, much like the OP, I'm going for something as natural as possible. The recipe I plan to use will use them as an adjunct, accounting for ~15-20% of fermentables...they're taking the place of soybean grits, which would have no enzymatic activity...so I'm guessing this should work.

I realize to use the lentils this way, I probably don't have to malt them. Malting is fun, though, and really, "lentilmalz" sounds so cool....

Here, for the world to see, is my plan for the lentils:

1. Sprout according to the Lentils.ca guidelines. Kinda. I'm not messing around with a mason jar and screen, I'm using a 4L bucket I sprout barley in for malting.

2. Allow the sprouts to grow for 2-3 days, depending on how they look and taste. I want a brewing adjunct, not salad fixin's!

3. Dry @ 95F for 4h. Then, kiln at ~200F for 1 hour. I've made some decent pale malt this way in the past.

4. Split batch, and continue kilning a small portion @ ~200F for a few hours, with spraying (I can't resist making Munchenlentilmalz - the drafters of the Reinheitsgebot will spin in their Teutonic graves!)

5. Grind in a mortar and pestle until the lentil malt is in about 2-millimetre sqaure chunks. Why 2mm? That's slightly bigger than the holes on my brewing bag, and this is definitely going to be a stove-top, 1-Gallon BIAB experiment!

6. Brew this beer, scaled for 1-gal, using lentil malt in place of soy grits. Soy grits can't taste that much better or worse than homemade amateur lentil malt, right?

The Munchenlentilmalz will stay out of the initial batch. It might get eaten, if it tastes good, before it makes it into a beer, necessitating more experimentation. Or, it might get used in subsequent batch.

Step 1 is underway. Step 2 is a matter of time, and really, in the lentils hands.

I'm open to suggestions, though, folks. Let me know if you see any glaringly obvious holes in my ideas, please!

 

[CDGoin]

Could you not just try them as an adjunct first (20-30%), say with some six row, and a stepped mash.

That's what I was thinking..

Use them as a replacement for the oatmeal in a oatmeal stout..

Boreal was looking going the other side of the equation..

Thanks for all the tips guys..

On a different subject.. but also a weird idea.. but one I could do easily.. What do you think of this use of the 2L growler from deep woods and some ingenuity ?

 

[HokieBrewer]

http://www.gate2biotech.com/barley-may-be-replaced-by-legume/

 

[CDGoin]

Yep.. posted that earlier in the thread

 

[CDGoin]

Hi guys!
6. Brew this beer, scaled for 1-gal, using lentil malt in place of soy grits. Soy grits can't taste that much better or worse than homemade amateur lentil malt, right?

Just caught this in the reread..

Soy grits?

I think we have our answer there.. if you can use soy grits in a beer (What are they and what beer?) then Lentils should be a no brainer. As Soy is a legume too and similar to Lentils in most ways.

 

[BorealBrewer]

The recipe is for "Al Capone's Prohibition Beer". Disclaimer - I have not brewed this beer before - but the inclusion of soy made me think I'd found my recipe.

The link I put in the post seems not to work, so here's the grain bill, and the full address I'm working from:

(From http://www.brewery.org/cm3/recs/13_30.html)
6 lbs. six-row lager malt
2 lbs rice (ground)
1/2 lbs soy grits ( from health food store )
1 1/2 oz Hersbrucker 6% alpha-acid
1/2 oz - Hallertauer 5% alpha-acid
1/8 oz Hersbrucker 6% alpha-acid
1/2 oz of Hallertauer
Red Star lager Yeast

Soy grits, as explained to me the animal feed supplier "ground up soybeans." I put a fair amount of trust in this guy - he's never given any farmer I know bad advice, and he loves beer. They're included in animal feed, esp. during finishing, I'm told. Wikipedia, for what it's worth, says the soy beans are toasted before grinding - the proposed malting protocol I plan to follow should accomplish this.

The recipe clearly mentions a cereal mash for the rice, but no special instructions for the soy grits, just throw them in with the malt...so that's what I'm going to do.

I'm not sure about the Red Star Lager yeast - but that is a question for a different thread. I'm a little torn between seeking out something authentic, or just making this as clean a cream ale as possible, with something like Nottingham.

My lentil sprouts are now between 1-3mm. I crunched a few before lunch - so far, they taste good. Legume-y, still, but less so than a straight up dry lentil. The texture was decent, too - more like al dente pasta than the strong, dry crunch I was expecting. I'm not sure if I'd eat a bowl of them, but a few before a sandwich, not bad!

 

[GrogNerd]

http://www.gate2biotech.com/barley-may-be-replaced-by-legume/

wall o'text. did not, could not read

they ever heard of paragraph breaks?

 

[CDGoin]

That's what I was thinking..

Use them as a replacement for the oatmeal in a oatmeal stout..

Boreal was looking going the other side of the equation..

Thanks for all the tips guys..

On a different subject.. but also a weird idea.. but one I could do easily.. What do you think of this use of the 2L growler from deep woods and some ingenuity ?

Since no one apparently gave a guano. I figured I would mention that it worked really nice, once I had the tube and gaskets

 

[BorealBrewer]

Hey CD!

It is a pretty cool little rig...I got so caught up in the lentil thing, there are a few other bits from this thread I've neglected. Like the mini-keg-growler set-up. I would love to make something like that for camping!

In your OP, you mentioned your uncle grows winter wheat. Have you brewed with it yet? The grain that got me going on malting was MB hard red winter wheat - supposedly better for pasta, but it makes a nice weizen mixed 3:1 with 2-row malt.

The lentils seem to be coming along nicely. ~80% of them have a shoot 2+mm long. They actually seem to be going faster than when I do barley or wheat - I guess I just bought aggressive lentils!

 

[CDGoin]

Thanks

Havent tried his wheat, but it sounds like the same thing you used. He is in northern North Dakota.. a little town that no one up till recently had really heard of, but that has been booming as of late Williston, ND

Not surprising that the lentils are sprouting faster than grain. The lentils have more protein, fat and other reserves.. and I would guess that's what would give them more energy.

The Mini-Keg is dispenses about 8 - 8 oz cups I was trying it out a lot last night.. The recollection of that last post is a bit hazy.

 

[divrguy]

On a different subject.. but also a weird idea.. but one I could do easily.. What do you think of this use of the 2L growler from deep woods and some ingenuity ?

Love it! The cool factor is through the roof on that thing. Great job!

 

[CDGoin]

I think the picture makes it look like a weird perspective shot.. But the pump/faucet assembly really is almost as big as the mini-mini-keg

 

[Echoloc8]

Fascinated by this, curious how the taste comes out. Subscribed!

-Rich

 

[BorealBrewer]

Williston, awesome! That's abut 100 miles, as the crow flies, from where my Dad's family's Saskatchewan homestead is. I pass through on my way to Yellowstone every couple years! Is the boom oil, potash, or ??? SE Saskatchewan is crazy over potash and oil...

I think tonight is the night the lentils get dried/kilned. The shoots are about half as long as the the seeds. The lentils have lost any unpleasant "legume" taste, and now taste a lot more like they've been cooked...interesting.

If I have roasting results tonight, I'll post back. Jets game is on in an hour...so I'll have a couple hours at home tonight to roast!

 

[jakenbacon]

lumpher you are running out of beer, brew some :cross:

 

[CDGoin]

Williston, awesome! That's abut 100 miles, as the crow flies, from where my Dad's family's Saskatchewan homestead is. I pass through on my way to Yellowstone every couple years! Is the boom oil, potash, or ??? SE Saskatchewan is crazy over potash and oil...

Cool.. and its a HUGE Oil boom and its getting nuts..

 

[BorealBrewer]

So, last night during the Jets game, I:

- Placed the lentils on glass pan, 3mm thick, placed in 155F oven for 2hrs.
- transferred onto a cookie sheet, one lentil thick, and roasted at 170F for 1.5hrs.

Lentils have lost sprouts, shrunk from 100 to 80 grams, and are crunchy. Very light flavour, hinting towards nuts, maybe - def. no leguminous flavour. Texture and perceived level of flavour is similar to flaked brewing corn. Colour is slightly deeper orange than initial, still very much orange - I wonder if this will carry over into the wort!

I'm taking more complete notes, and once the whole experiment has been brewed, I'm going to write the whole process down in one coherent report.

More to come, soon.

 

[CDGoin]

Can't wait..

Brewing a Russian Imperial Stout tonight.. I hope to make it my final extract brew..

I have decided I like stouts too much that I have to try them as my first All-grain.. and the Lentils are looking to be part of that ingredient.

 

[BorealBrewer]

Stout is a good first AG brew! Biermuncher's Ode to Arthur Guinness type stout was my second AG brew.

Jets game tomorrow at 7pm - so, from 7-10pm, so I have some "me time"...I'm a bit buzzed right now (me and the GF just got home from the Tragically Hip...WOW...they rock...but that's another thread...), but I think I will try start the Lentil beer tomorrow evening with the game on.

I'll be on tomorrow, live with "exit poll" refractometer results, and initial impressions of the lentil malt!

Til then, "let's just see what tomorrow brings"...!!!! Good night!

 

[BorealBrewer]

Update: Technical difficulties!!!

I've had to stop the countdown to brewing the lentil beer - there seems to be a neighbourhood-wide problem with water pressure right now. Probably a water main burst with the temp warming up a bit today.

I know I promised play-by-play tonight, but it's looking more like tomorrow evening, or Tuesday, depending on how fast the water issue gets fixed.

 

[CDGoin]

Guano occurs ...

Look forward to the update.

 

[BorealBrewer]

A call to 311 confirmed my suspicions, a water main burst a few blocks from here. Normal water pressure should be returned within a day or two.

Not being able to brew - I did a scholarly article search for lentil malt. Didn't find a whole lot, but did turn up a plant physiology article on diastatic enzymes in sprouting lentils.

The authors found the lentils had a fair bit of alpha-amylase, but very little beta-amylase, used very little stored energy to do their starch-sugar conversion, and that subjecting a lentil-sprout solution to temps of 70C for 15 mins shut down all diastatic activity.

So, the lentils should have some power to convert themselves in the mash. And the barley will take care of the rest of those starches.

Yeah, Science!!!

 

[CDGoin]

I would get bottled water and brew with it at this point.. (At least for a week or more as the broken pipe could put a lot of nasties in the water AND chemicals and metals from the repair.

 

[CDGoin]

Stout is a good first AG brew!

Actually the RIS if it goes well will be my last extract..

AG is next... Concerned a lot that do RIS seem to have issues with good carbonation..

Anyway to not send this thread spinning off topic.. I started another thread on this:

https://www.homebrewtalk.com/f39/russian-imperial-stout-third-extract-batch-385251/

Any insight is helpful at this stage