fofusak
Well-Known Member
Hello,
Have anyone tried to brew with 100% unmalted grains, adding the needed enzymes?
I did an experiment yesterday, and I don't know what did I do wrong.
I'll tell my story, maybe somebody likes the idea or can point out what I did wrong
I wanted to make a popcorn beer, so I popped 2 lb of popcorn with an air popper. Supposedly this would gelatinize the starches, but I assumed not completely. So I put my popcorn in a pot with water and keep it there at 200F for 60 minutes. This should have gelatinized the starches.
I let it cool down and I added enzymes (BSG amylase, which should have both alpha and beta) to the mash so I could get my sugars. I mashed for 60 minutes at 152 F. A iodine test showed no conversion, so I tried different things. 60 mins at 145 F with more enzymes (fearing I may have denatured them) still no conversion, 60 mins at 155 F, still no conversion! I tasted my "wort" and wasn't sweet at all. I thought maybe the amylase wasn't getting everywhere, so I separated my solids and sparged. Again I tried the same temperatures and times with my solid-free "wort". At the end of the day, no conversion!.
The only thing I can think of that I didn't measure, was the pH, but I'm not sure if this could have caused this. At the end I was sure I'd just put it in a carboy with some yeast and see what happened, but when I was mashing out, I saw a thin layer on top of my "wort", telling my that I had simply starchy water.
What a sad way to spend a Sunday.
Anyway, I wanted to know if somebody had successfully executed an all-grain brew with 100% unmalted grain to poke on their knowledge and ideas
Thanks!
Have anyone tried to brew with 100% unmalted grains, adding the needed enzymes?
I did an experiment yesterday, and I don't know what did I do wrong.
I'll tell my story, maybe somebody likes the idea or can point out what I did wrong
I wanted to make a popcorn beer, so I popped 2 lb of popcorn with an air popper. Supposedly this would gelatinize the starches, but I assumed not completely. So I put my popcorn in a pot with water and keep it there at 200F for 60 minutes. This should have gelatinized the starches.
I let it cool down and I added enzymes (BSG amylase, which should have both alpha and beta) to the mash so I could get my sugars. I mashed for 60 minutes at 152 F. A iodine test showed no conversion, so I tried different things. 60 mins at 145 F with more enzymes (fearing I may have denatured them) still no conversion, 60 mins at 155 F, still no conversion! I tasted my "wort" and wasn't sweet at all. I thought maybe the amylase wasn't getting everywhere, so I separated my solids and sparged. Again I tried the same temperatures and times with my solid-free "wort". At the end of the day, no conversion!.
The only thing I can think of that I didn't measure, was the pH, but I'm not sure if this could have caused this. At the end I was sure I'd just put it in a carboy with some yeast and see what happened, but when I was mashing out, I saw a thin layer on top of my "wort", telling my that I had simply starchy water.
What a sad way to spend a Sunday.
Anyway, I wanted to know if somebody had successfully executed an all-grain brew with 100% unmalted grain to poke on their knowledge and ideas
Thanks!