Howdy.
So I got some barley, 20kg bag.
It is called "whole" barley....with searching I cannot seem to find if this is suitable or different to the barley others are using.
What I have found I think, is that it is simply the whole grain with no husk removal etc.
Is this suitable for malting? Can it be used for cracking and adding to a UJSSM type sugarhead?
Thanks folks
"Whole" barley
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Fermentanator
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still_stirrin
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Re: "Whole" barley
Sure, why not?Fermentanator wrote:...Is this suitable for malting? Can it be used for cracking and adding to a UJSSM type sugarhead?
Unmalted barley (“whole” barley) will have a more “husky” or “grassy” flavor than malted, which has a sweeter grain flavor. But it will work fine in a sugarhead. It’ll be a little tougher to mill too as malting softens the endosperm. Knock yourself out.
ss
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Re: "Whole" barley
What kind of proportions would you use? All barley and no corn but do it like UJSSM? I have had a lot of good batches of UJ with 4# sugar to 3gal. water and 1 1/2-2# of cracked corn. I have been adding a pound of flaked rye to add a little spice which works well. Just picking your brain a bit.still_stirrin wrote:Sure, why not?Fermentanator wrote:...Is this suitable for malting? Can it be used for cracking and adding to a UJSSM type sugarhead?
Unmalted barley (“whole” barley) will have a more “husky” or “grassy” flavor than malted, which has a sweeter grain flavor. But it will work fine in a sugarhead. It’ll be a little tougher to mill too as malting softens the endosperm. Knock yourself out.
ss
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Fermentanator
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Re: "Whole" barley
Thanks to you both, very helpful.
As for proportions Joe; quite a few people doing a grain sugar head replicate UJSSM but instead of 3.2kg of corn per 20L, they substitute their own grain bill.
I am thinking I will malt it for the sweeter flavour. I have a list of grain bills the pro's use, so I am keen to try some of them. Not expecting to replicate their end product of course.
EDIT: I gues to be more succinct, my question was; "When a recipe says barley does it mean whole barley? Apart from malted and pearl barley, is there another type preferred for mashing?
Ferm
As for proportions Joe; quite a few people doing a grain sugar head replicate UJSSM but instead of 3.2kg of corn per 20L, they substitute their own grain bill.
I am thinking I will malt it for the sweeter flavour. I have a list of grain bills the pro's use, so I am keen to try some of them. Not expecting to replicate their end product of course.
EDIT: I gues to be more succinct, my question was; "When a recipe says barley does it mean whole barley? Apart from malted and pearl barley, is there another type preferred for mashing?
Ferm