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Got a 25# sack of Nine Grain Cereal free...it was out of date by three days. Also got a 2# bag of diastatic malt powder, with active enzymes (redundant).

Anybody ever tried this? Ingredients seem reasonable:
Cracked red wheat,
cracked barley,
cracked triticale,
cracked white wheat,
cracked rye,
cracked oats,
hulled millet,
corn grits,
wheat bran

I figure on mashing it in 30 Gal water (+/-), add malt slurry at 150 F, hold for a few hours using induction cooker set temp of 155, pitch with EC-1118 starter and let her rip. Maybe a bit of nutrients and epsom salt.

Opinions?

sounds like raw grain? with out cooking I do not thank you will git much of a yield.you have to cook (170-180f) to burst the starch,then cool and (150f) add malt/enzymes-- then cool to 80f add yeast.
( add a little malt/enzymes at beginning of "cook" to help from getting to thick)

Not really any need for nutrients in an all grain (or even mostly grain for that matter) mash...

Nice score though!!

Thank you kindly for the input. I'm right there with you Dunder...I always 'pre-malt' so I don't end up with a brick. Use the iodine test and if the mash fails, I increase the heat and continue to cook until it passes the test. Then I do a 150F resting period in my BOC (Big Ole Cooler) with 3-in-1 enzymes just as insurance. I'll try it without the nutrients, but EC1118 can be finicky in my experience, so if needed, I may add some later. This is fun.

It's on the stove simmering away right now, and it does smell mighty fine...especially for free! The malt powder is like flour, so I did a water slurry before I added it to the cereal...about 20% by weight. It started breaking down the cereal almost as soon as it warmed up, and really went to work from about 140F. It's resting at 150F right now. I'll let it set there for an hour or so, then rip it up to a full boil. I may eat some of this stuff with brown sugar before I pitch the yeast and add the enzymes. I'm definitely adding this malt flour stuff to my list of ingredients...good stuff for pre-malting....we'll see how it does at the 150 resting recess.

I like a low and slow ferment, so as soon as I squeeze out the goodies I will post the results...a few weeks. And it's free!!