Trough Lolly
"Drink, Feck, Arse, Girls"!
- Joined
- 21/8/03
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The next time somebody has a go at you for putting together a recipe that has unmalted barley and no base malt, you can point them to this rather technical but still interesting article on mashing with up to 100% unmalted barley in the grist...
Here's the conclusion as a starter:
Don't expect outstanding mash efficiency though! h34r:
http://www.mbaa.com/TechQuarterly/Articles.../TQ-42-0184.pdf
Cheers,
TL
Here's the conclusion as a starter:
As shown in this paper, wort production from grists containing high levels of raw barley offers many challenges to the brewer. However, optimal levels of filterability, b-glucan breakdown, fermentable sugars, and a-amino nitrogen can be achieved with careful optimization of enzyme types, dosage levels, and mashing conditions of time, temperature, and application time with and without added malted grain.
Don't expect outstanding mash efficiency though! h34r:
http://www.mbaa.com/TechQuarterly/Articles.../TQ-42-0184.pdf
Cheers,
TL