chris. wrote:Kevnlis wrote:So boil the unmalted grains for an hour then mash for 90 min as per usual with the malted grains or add it at mash out?
I believe that if your using the Wheetbix & Puffed Rice you might not even need to boil them as they've already been cooked.
chris. wrote:Kevnlis wrote:chris. wrote:Kevnlis wrote:So boil the unmalted grains for an hour then mash for 90 min as per usual with the malted grains or add it at mash out?
I believe that if your using the Wheetbix & Puffed Rice you might not even need to boil them as they've already been cooked.
So add them at the end of the boil like a can kit? What about the rolled oats? Boil them for the last 20 min or so?
No put them in at the start of the mash along with the grain.
All up you've got around 40% adjuncts/unmalted grain in that mash. I've never gone that high. I wonder if thats going be too much for the enzymes from your grain to handle?
Kevnlis wrote:From what I could tell the average grain produces enough to break down nearly 5 times it's weight in unmalted grains. I have lost the link but it was posted on wikipedia which is usually fairly accurate. It happened to be the only real source of data I could find on the subject (and it wasn't much).
OK so boil the rolled oats for 20 min, then add to the mash with the rest of the stuff rest at 50 for ?? and mash for ?? min at 65C?
chris. wrote:Just out of interest how did this mash go Kevnlis?
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