100% Steamed Rolled Barley
Posted: Sat Jul 19, 2014 3:51 am
Found a 50lb bag of Steamed Rolled Barley at the feed store.
I've never made a 100% barley mash before. Figured now was a good time to try.
50 pounds of ground steamed barley
2 ounces of BA100 Alpha-amylase
2 ounces of GA100 Glucoamylase
I wasn't sure if the barley needed grinding, so I put a handful in a pot of hot water and simmered it for awhile.
The barley rehydrated and looked, like barley.
Figured grinding would be needed.
Ground the 50lb with a burr-grinder, and started boiling 15ga of water with added calcium carbonate.
Added water, barley and a little alpha-amylase to the fermenter while stirring with the drill.
End up using around 25ga of water and 1oz of alpha. If I hadn't used alpha-amylase the mash would have turned into a solid mass.
The mash temp was 175f, that's above the recommended 150-165f but the enzymes lasted long enough to help.
Dropped in the wort chiller and stirred until the temp was 163f, then added another ounce of alpha while stirring.
Within minutes the mash went from an almost solid mass to a soupy oatmeal.
I kept the temp around 160 for 3 hours and stirred it several times.
Now for the saccharification.
Cooled the mash to the recommended 135F and added 2oz of Glucoamylase while stirring.
The 2oz is a little bit over twice the recommended dose.
My pH papers are old and almost worthless, so I used extra enzymes in case the pH wasn't right.
The mash has now been sitting over night, Hope its cooled enough to pitch the yeast starter.
I've never made a 100% barley mash before. Figured now was a good time to try.
50 pounds of ground steamed barley
2 ounces of BA100 Alpha-amylase
2 ounces of GA100 Glucoamylase
I wasn't sure if the barley needed grinding, so I put a handful in a pot of hot water and simmered it for awhile.
The barley rehydrated and looked, like barley.
Figured grinding would be needed.
Ground the 50lb with a burr-grinder, and started boiling 15ga of water with added calcium carbonate.
Added water, barley and a little alpha-amylase to the fermenter while stirring with the drill.
End up using around 25ga of water and 1oz of alpha. If I hadn't used alpha-amylase the mash would have turned into a solid mass.
The mash temp was 175f, that's above the recommended 150-165f but the enzymes lasted long enough to help.
Dropped in the wort chiller and stirred until the temp was 163f, then added another ounce of alpha while stirring.
Within minutes the mash went from an almost solid mass to a soupy oatmeal.
I kept the temp around 160 for 3 hours and stirred it several times.
Now for the saccharification.
Cooled the mash to the recommended 135F and added 2oz of Glucoamylase while stirring.
The 2oz is a little bit over twice the recommended dose.
My pH papers are old and almost worthless, so I used extra enzymes in case the pH wasn't right.
The mash has now been sitting over night, Hope its cooled enough to pitch the yeast starter.