Was doing some idle reading and came across a series of references to laws in Scotland and UK changing in regards to the brewing of beer with unmalted grains to avoid the malt taxes.
Now I know you can use enzymes to convert non malted grains for making beer and hard liquor, but this was concerning using the local heavily plated water which contained a high amount of sulphuric acid upon use.
From what I have been able to find, acids can be used to cause acid hydrolysis to break down the starches into their Base sugars to allow for fermentation.
Does anyone happen to know of any more about this process?
Now I know you can use enzymes to convert non malted grains for making beer and hard liquor, but this was concerning using the local heavily plated water which contained a high amount of sulphuric acid upon use.
From what I have been able to find, acids can be used to cause acid hydrolysis to break down the starches into their Base sugars to allow for fermentation.
Does anyone happen to know of any more about this process?
