Adjuncts

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Adjuncts

Postby jayhawk » Tue Aug 06, 2002 9:01 pm

Can extract brewers use adjuncts like corn and rice by steeping with grains, or do they require mashing?
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Rice/Corn Require Mashing....

Postby Mesa Maltworks » Wed Aug 07, 2002 2:51 am

Raw and processed corn & rice require mashing because their gelatinization temperature is higher and takes longer than a traditional steep will provide. For extract brewers, the best way to use these products is to buy them in syrups that you can add directly to the boil.
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Can you elaborate?

Postby mattg » Wed Aug 07, 2002 3:00 pm

I'm not sure I want use adjucnts, but what are the specifics? Will the enzymes from the barley malt convert the corn/rice starch? Or, must the adjuncts be mashed separately? I've never seen modified (malted) grain other than barley. If they are mashed in with the barley, are there any changes in temp or time?
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I can elaborate if you want, but....

Postby Mesa Maltworks » Thu Aug 08, 2002 1:55 pm

From the perspective of someone who has mashed aduncts both with and without a cereal cooker, I still, just as stated in my last post, advise using pre-prepared syrups. Cereal mashing is very messy, time consuming and if done improperly, can destroy the beer either by creating bad flavor or/and setting incredible starch haze.

If you still want to try it, tell me exactly what form of starch you want to convert and I will outline the steps.

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Thanks but, no.

Postby mattg » Fri Aug 09, 2002 11:50 am

If it was as easy as throwing a couple of pounds in the mash, my wallet might be tempted. Since this isn't the case, I'll pass but thanks for the offer.
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Postby hunter » Mon May 16, 2005 3:02 am

yes i would like to know what to use to convert flaked barley and also flaked rice thanks.
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