Gelatinization chart

[6 Row Joe]

Although the article didn't say, I would imagine these are at sea level. If you all have other information please post it here. Clicking on the chart will enlarge it for better viewing.

[6 Row Joe]

If the above chart is at sea level here is a altitude correction chart.

[cayars]

I would say collective wisdom of other distillers have found that they are not correct. There's a similar graph that was posted in these forums before with similar temperature ranges.

I think you'll find that people who work with grains a lot will tell you that they gel their corn at over 180 F for example. Many including myself will start with boiling water and add the corn at those temps.

BTW, that chart has malted barley with a higher temp then unmalted barley.

[6 Row Joe]

I would say collective wisdom of other distillers have found that they are not correct. There's a similar graph that was posted in these forums before with similar temperature ranges.

I think you'll find that people who work with grains a lot will tell you that they gel their corn at over 180 F for example. Many including myself will start with boiling water and add the corn at those temps.

BTW, that chart has malted barley with a higher temp then unmalted barley.

Has anyone here compiled the preferred numbers ? I actually get sick (motion sickness) from scrolling through dozens of posts to find information.

[6 Row Joe]

I would say collective wisdom of other distillers have found that they are not correct. There's a similar graph that was posted in these forums before with similar temperature ranges.

I think you'll find that people who work with grains a lot will tell you that they gel their corn at over 180 F for example. Many including myself will start with boiling water and add the corn at those temps.

BTW, that chart has malted barley with a higher temp then unmalted barley.

Interesting, here's another. A difference for sure.

[6 Row Joe]

I would say collective wisdom of other distillers have found that they are not correct. There's a similar graph that was posted in these forums before with similar temperature ranges.

I think you'll find that people who work with grains a lot will tell you that they gel their corn at over 180 F for example. Many including myself will start with boiling water and add the corn at those temps.

BTW, that chart has malted barley with a higher temp then unmalted barley.

Interesting, here's another. A difference for sure. gel chart.png

Another from a beer brewing site. Looks like these mirror the last one. The moderators can delete this thread if all the information is incorrect.

[cayars]

Have a read through the tried and true section of the site looking for recipes with the grains you are interested in and take note of the temps used for those grains.

[6 Row Joe]

Have a read through the tried and true section of the site looking for recipes with the grains you are interested in and take note of the temps used for those grains.

Yep, been doing that for days. There are many different answers.

[diktater]

i have found that pretty much anything unmalted benefits from extended temps above 180 to gel fully. ive never had an issue with any malted grains in the 145-150 range either. im pretty sure mash temps dont change with elevation

[Twisted Brick]

I grind everything to a fine meal including barley, if used in small percentages of the overall grain bill. This allows for gelatinization and full conversion in the lower part of the temp range, preserving as much flavor as possible. Makes conversion quicker and more complete, IMO.

[pope]

The chart doesn’t say much about how much time at a given temp, nor anything about fineness or coarseness of the grind.