How can flaked barley, maize and rice add the same ammount of gravity as malted barley, i thought grains had to be malted to extract from them.
This efficiency calculator gives the same calculations for most things but crystal is a bit lower and sugar is higher.
http://www.jimsbeerkit.co.uk/recipe_formulation.htm
I have an endless supply of flaked wheat, maize, barley, oats and torrefied wheat as i work in an animal feed mill, i'm curious as to what they can add to my brews.
How does flaked barley, maize, rice add gravty?
Re: How does flaked barley, maize, rice add gravty?
Flaked and torrefied grains have had the starch gelatinised so when mixed with malted barley the starch can be broken down to sugar by the malt enzymes. You couldn't use them without malted barley though.
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Re: How does flaked barley, maize, rice add gravty?
Malted barley contains a couple of Diastatic enzymes which breaks down the starches in the grain to simpler sugars. Depending on the malt, there will be enough diastatic "power" left over to also convert starches found in other unmalted grains such as wheat, rice, oats, etc - referred to as adjuncts.
British malts such as Maris Otter aren't hugely diastatic and I believe you shouldn't use more than 15 % of unmalted adjuncts in a brew. Many overseas malts are more diastatic, for example Weyermann Pilsner malts from Germany will convert up to 30% in a mash, while some of the American malts such as 6 row will convert measure for measure.
Our Aussie malts are very diastatic as they are widely exported to China, Japan etc where they use a lot of rice in the beers.
Why use adjuncts? UK breweries have long used torrefied wheat, mostly to give improved head, and a lot of maize was used until fairly recently but as gravities have declined they tend to be all malt now as far as I'm aware. Many non-german lager Euro brews use a fair amount of maize or rice to lighten the body and colour of the beer - think of Carlsberg type "ordinary" lagers. Stouts go great with some flaked barley to add body and foaming etc.
But if you were to use adjuncts in a fine Bohemian Pilsner or a German Helles you would deserve to be hung from the Tyne Bridge by the thumbs -
it's a style thing.
British malts such as Maris Otter aren't hugely diastatic and I believe you shouldn't use more than 15 % of unmalted adjuncts in a brew. Many overseas malts are more diastatic, for example Weyermann Pilsner malts from Germany will convert up to 30% in a mash, while some of the American malts such as 6 row will convert measure for measure.
Our Aussie malts are very diastatic as they are widely exported to China, Japan etc where they use a lot of rice in the beers.
Why use adjuncts? UK breweries have long used torrefied wheat, mostly to give improved head, and a lot of maize was used until fairly recently but as gravities have declined they tend to be all malt now as far as I'm aware. Many non-german lager Euro brews use a fair amount of maize or rice to lighten the body and colour of the beer - think of Carlsberg type "ordinary" lagers. Stouts go great with some flaked barley to add body and foaming etc.
But if you were to use adjuncts in a fine Bohemian Pilsner or a German Helles you would deserve to be hung from the Tyne Bridge by the thumbs -
it's a style thing.