Roled, flaked grains and how to use them
Posted: Sun Nov 13, 2011 12:45 pm
Mentors,
I have a question. I can buy all kinds of flaked (hot rolled I think it is) grains. Barley, oats, corn, rye, etc. I am thinking of using them for making "faux" whiskies UJSSM / Sweet Feed style.
My experience with those recipes has been with broke corn (UJSSM) and full grain oats, rye, barley for the Sweet Feed.
Now here is my question. Or actually questions. Is the fact that the grains I want to use will be flaked going to affect taste? Broken corn gave me just too little taste. My Sweet Feed is a bit hard (tanines). How will hot rolled flakes change this?
Another question I have is about quantity. For 20 liters of UJSSM / SF you need around 3 to 4 kilo's of grains. Is that the same with hot rolled grains? I ask this because using All Bran or Corn Flakes seems to ask for less as compared to UJSSM / SF with full grains.
A last question: are flakes re-usable? The Sweet Feed of UJSSM grain & yeast bed stays intact. Take out some spend grain, replace it with new grain, and of we go again with another generation. Are these hot rolled flakes re-usable in that way, or do they give up what they have in one run (asking for a new layer of grain & yeast everytime), due to the heated & very open structure?
Hope you can help & shorten my learning curve!
Odin.
I have a question. I can buy all kinds of flaked (hot rolled I think it is) grains. Barley, oats, corn, rye, etc. I am thinking of using them for making "faux" whiskies UJSSM / Sweet Feed style.
My experience with those recipes has been with broke corn (UJSSM) and full grain oats, rye, barley for the Sweet Feed.
Now here is my question. Or actually questions. Is the fact that the grains I want to use will be flaked going to affect taste? Broken corn gave me just too little taste. My Sweet Feed is a bit hard (tanines). How will hot rolled flakes change this?
Another question I have is about quantity. For 20 liters of UJSSM / SF you need around 3 to 4 kilo's of grains. Is that the same with hot rolled grains? I ask this because using All Bran or Corn Flakes seems to ask for less as compared to UJSSM / SF with full grains.
A last question: are flakes re-usable? The Sweet Feed of UJSSM grain & yeast bed stays intact. Take out some spend grain, replace it with new grain, and of we go again with another generation. Are these hot rolled flakes re-usable in that way, or do they give up what they have in one run (asking for a new layer of grain & yeast everytime), due to the heated & very open structure?
Hope you can help & shorten my learning curve!
Odin.