Gelatinization Temperature Chart

[father william]

Came across this the other day at a beer brewing forum, thought it might be of interest here as well.

[WalkingWolf]

Thanks for the chart FW.

[pigroaster]

Great chart. I will use this baby!

[Risen]

Thanks man this helps a ton!

[likkerluvver]

Great!

I was just about to search for this.

I'm wondering what is the meaning of the asterisks alongside several items.

[Mashy]

I can't believe Rye only needs 142F. Does anyone know how long you have to hold these temps to achieve gelatinization? The standard hour or hour and a half?

[Dnderhead]

i found at temps given ,grain will gelatinize but it takes an exstended time.

[Mashy]

Could u effectively use one temp for all grain types? Say 180F or so...

[rtalbigr]

For barley and oats that temp would be ok, they're both fairly easy to get them to gel. I don't know about wheat, haven't used any except malted. With corn it's really tough, ya pretty much have to boil it for a good while, or use steam injection, at least 30-45 minutes, often longer, to get the starch to gel out.

Big R

[rubber duck]

Could u effectively use one temp for all grain types? Say 180F or so...

No. Lets say your doing a oat or unmalted barley whiskey and the hulls are still with the grain. A temp of over 170f will extract a lot of tanning from the hulls and will give you a harsh taste. If your using a high ratio of grain with hulls you don't want to go much past 170f.

If your cooking up say a bourbon that's say 60% corn 20% rye or wheat, or whatever then ya cook the hell out of it.

[Dnderhead]

if i was to do corn /rye ,id cook the hell out of the corn,then add the rye
and cook some more.

[rtalbigr]

Geez, ya, RD"S got it, don't know what I was thinkin', just didn't think about the tannins, and I'm always so careful with my sparge h20 temps because of the tannins. W/ barley/ oats ya really don't need to go much more that 150-160, they gel really easy but corn ya gotta really cook.

Big R