Noontime
Well-Known Member
I'm thinking of stovetop mashing some rice and/or teff, oatmeal, etc. I have amylase enzyme formula, but I was just reading that it is only alpha and not beta. I also read that Beano is beta-amylase. Has anyone used a combination of these to mash any grains? It seems to me (being the uneducated and inexperienced brewer I am), that boiling the grains, then throwing some of the amylase formula and Beano in with the grains at 150 deg. for a while would convert a lot of those starches to sugar. Am I wrong in my thinking? Is there a better technique?
Thanks.
Thanks.