mondestrunken
Well-Known Member
- Joined
- 5/2/10
- Messages
- 276
- Reaction score
- 75
A question I've been meaning to ask for some time now:bear09 said:If you can use unmalted grains then why bother malting?
It's my understanding that pale malt (6-row especially) has more than enough enzymes to convert itself as well as other unmalted grains. (In contrast something like Munich/Vienna malt, according to Palmer, has just enough enzymes to convert itself.) So why is a standard grain bill in a profit-maximising brewery (i.e. practically every commercial brewery) not something like 80% pale malt, 20% unmalted barley? Surely unmalted barley must be substantially cheaper than malted barley.
Like the OP (only 5 years later!) I'm trying to get a better understanding of unmalted grains and why/when/how you use them, rather than just putting them in because the recipe says so.
Cheers