dwarven_stout
Well-Known Member
My first reaction: no, of course not!
Then I found this on specialtymalts.com:
Anyone have more info on this? It sounds like it's possible under extreme conditions (read: not worthwhile except in a theoretical sense).
Then I found this on specialtymalts.com:
In essence, the lab uses just the endosperm portion of the kernel. You could expect material losses in this seperation process to be very high and also very time consuming.What does the lab do to get 100% extract yield? A professional brewer mentioned that one place he worked got better than 100% by separating the starch and husks, then grinding the starch very finely and mashing in a shallow, large diameter tun. What other techniques are practical (or not) for production brewing?
Posed by Don Obenauer, Atlanta GA USA on May 12, 1999
Extract is determined by the specific density of extracted solution. This density is compared to a similar sugar solution. With this definition, the amount of sugar extracted could very well be above 100% if the specific gravity were high enough.
Anyone have more info on this? It sounds like it's possible under extreme conditions (read: not worthwhile except in a theoretical sense).