Gelatinized
Revision as of 18:13, 6 September 2017 by Single Malt Yinzer (talk | contribs) (Created page with " The starch is packaged as starch grains inside special storage cells until such time as it is required. The starch grains must be gelatinized before the starch can be enzymic...")
The starch is packaged as starch grains inside special storage cells until such time as it is required. The starch grains must be gelatinized before the starch can be enzymically attacked and converted into sugars in the brewhouse. Gelatinization occurs at around 65C for barley starch, which dictates the typical conversion temperatures used by brewers. However, gelatinization occurs at higher temperatures for rice and corn, demanding that they be cooked separately and added later to the main barley malt mash.