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BeerTools Discussion Forum • View topic - Raw Wheat

Raw Wheat

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

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Raw Wheat

Postby Legman » Sun Jan 13, 2008 6:54 am

I recently aquired several 5 gallon buckets of (assumed) raw wheat and I was thinking about using this in a recipe. Can anyone tell me if I need to do anything to this wheat before I use it in a batch??? I wasn't sure if it could be used since it's not malted. Any thoughts? Roast it maybe???
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cereal mash

Postby slothrob » Sun Jan 13, 2008 9:14 pm

If you want to use this and you really think it's unmalted, then a cereal mash should be enough.
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"Cereal mash"; could you explain a bit

Postby billvelek » Mon Jan 14, 2008 3:25 am

When I read your answer, I googled "cereal mash" and it led me to this site -- http://www.ingermann.com/cerealmash.html -- among others. But that confuses me a bit because it talks aboutg mashing corn or rice with barley malt, and then apparently AFTER the cereal mash, gelatinizing it, and then mashing it again. What is the purpose in following that procedure?

For instance, I have brewed a number of batches of beer using rice as an adjunct, but I haven't done a "cereal" mash. Instead, I have boiled the rice in part of my strike water, strained it out and added it to my grist, and then combined the 'rice' water (which no doubt has some starch in it) with other strike water to adjust for the correct strike water temperature, and then mashed as usual. Is that procedure inferior to a "cereal" mash, and if so ... why?

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cereal mash

Postby slothrob » Mon Jan 14, 2008 11:17 am

When gelatinizing raw grain there is the tendency for the starches to get trapped (on a molecular scale) with water and form a sort of glue (think of a bowl of cold oatmeal). This makes these starches poorly available to the mash. By performing a partial starch digestion while raising the grain to gelatinization temperature, the starches (amylopectin) are partially broken down by amylases in the malt and this glue formation is prevented. The grain is then boiled to complete gelatinization. This doesn't require a long "mash" step, I think 15'-20' should be plenty, as you aren't looking for complete conversion at this step. Only about 10-30% of the grain needs to be malt in the cereal mash.

If you use converted rice, or flaked rice of course, I don't think you need to worry about doing a cereal mash. Corn meal and oatmeal (not flaked or "instant") definately need the cereal mash or you'll get goop and poor conversion. I've never tried raw rice, do you get complete conversion and good efficiency with your method? I suspect raw wheat will need a cereal mash.
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raw wheat

Postby slothrob » Mon Jan 14, 2008 1:39 pm

After a little more research, it appears that this is a continuing debate among brewers.

Wheat has a reletively low gelatinization temperature, so it can theoretically be added directly to the mash. When using raw wheat, though, you may want to at least use a
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Re: cereal mash

Postby billvelek » Mon Jan 14, 2008 8:56 pm

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Re: cereal mash

Postby slothrob » Tue Jan 15, 2008 6:27 pm

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