Raw Unmalted Barley

[barney]

I have purchased some raw barley and have toasted half a pound in a pan to crackle +6 minutes with constant stirring. I am pleased with the mixed colour of the grain and the lovely aroma.

My question is will I get any gravity from the grains?

I am planning a two step mash 50 °c and 66 °c with a mash out.

The 250g I have toasted will comprise 5% of the total grain so I have no conversion worries if my procedure releases the starches.

Does that make sense?

[Manx Guy]

Hi

My understanding is for unmalted grains you need to gelatinise the grains to enable the diastatic power of the rest of the mash to convert it.

Not sure if your toasting would be enough, but someone else may well do.
If you enter to be ure then you could cook the grains before adding them to the main mash...

Good luck and happy brewing!

Guy

[barney]

Hello Guy,

Are you over for the Ridgeside Brewery do?

I had thought that Gelatinisation temperature and mash temperature coincided ?

[seymour]

I do this sort of thing all the time, and yes, the other malts and enzymes are sufficient to convert much of your homebaked grain as well. Not to the same efficiency as store-bought malt, but yes much, especially if you do a multistep mash. Congratulations on this advanced homebrew technique; I can't wait to hear about your results!

[barney]

Seymour, you certainly know how to make someone feel good.

You are a star man.