Does unmalted triticale have diastatic power?
Posted: Sat Sep 26, 2020 5:02 am
I’m thinking about malting some trit I have coming...
In my internet search for info on the properties of malted triticale I’ve seen a couple of references to the unmalted grain having a high DP. I can’t find anything concrete but this is an example of what turned up in a blurb about a whiskey:
“ Is this the future of whiskey? Triticale is a new grain variety created
by crossing species of wheat and rye to create a grain with the hardiness
of rye and the yields of wheat. Malted triticale is similar to malted rye
and has been identified as a grain with great promise for the brewing and
distilling industry. Even more interesting, unmalted triticale has high
diastatic power and a very low gelatinization temp, meaning it can mash
without prior boiling. In terms of taste, it does have the spicy character
of rye but is less pronounced.”
A Serbian paper on triticale malt in brewing also makes a passing reference...
“ Some triticale lines contain high levels of amylolytic activity in their unmal- ted natural form, in conjunction with lower levels of proteolytic activity. Because of this and the low gelatinization range (59-65oC), triticale is capable of degrading its own starch content with efficiencies roughly equal to those of barley malt. Some cultivars contribute considerable amounts of free amino nitrogen to the wort accompanied by an arabinoxylan content similar to that of all-malt worts. Based on these facts, it can be assumed that tri- ticale could be used as a brewing adjunct that would provide high malt ratios (>30-50%) without the need for the addition of microbial enzymes during mashing, as currently practiced”
http://www.doiserbia.nb.rs/img/doi/145 ... 38117G.pdf
Does anyone know the deal with this?....seems like the supergrain.
In my internet search for info on the properties of malted triticale I’ve seen a couple of references to the unmalted grain having a high DP. I can’t find anything concrete but this is an example of what turned up in a blurb about a whiskey:
“ Is this the future of whiskey? Triticale is a new grain variety created
by crossing species of wheat and rye to create a grain with the hardiness
of rye and the yields of wheat. Malted triticale is similar to malted rye
and has been identified as a grain with great promise for the brewing and
distilling industry. Even more interesting, unmalted triticale has high
diastatic power and a very low gelatinization temp, meaning it can mash
without prior boiling. In terms of taste, it does have the spicy character
of rye but is less pronounced.”
A Serbian paper on triticale malt in brewing also makes a passing reference...
“ Some triticale lines contain high levels of amylolytic activity in their unmal- ted natural form, in conjunction with lower levels of proteolytic activity. Because of this and the low gelatinization range (59-65oC), triticale is capable of degrading its own starch content with efficiencies roughly equal to those of barley malt. Some cultivars contribute considerable amounts of free amino nitrogen to the wort accompanied by an arabinoxylan content similar to that of all-malt worts. Based on these facts, it can be assumed that tri- ticale could be used as a brewing adjunct that would provide high malt ratios (>30-50%) without the need for the addition of microbial enzymes during mashing, as currently practiced”
http://www.doiserbia.nb.rs/img/doi/145 ... 38117G.pdf
Does anyone know the deal with this?....seems like the supergrain.
