user 25861
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Does anyone know what happens if whole malted barley is mashed instead of crushed? Does it work at all? Can it work if the mash is longer? Any suggestions would be appreciated.
Mashing
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MyQul
Chairman of the Bored
You have to crush/mill it to mash it
it needs crushing to get a reasonable conversion of sugars from the grain it has to be exposed in other words where as the kernel will act as a barrier and stop a good enough conversion
Drunkula
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From what I've read you get about 15% extraction. I read about someone using 4.7kg of uncrused malt and got 1.010. It's utterly pointless.
MyQul
Chairman of the Bored
This^^ The enzymes in the grain have to be exposed to the warm mash liquor to convert the grain starches into sugars
Last edited:
I think that the expression "the daily grind" reflects the need to grind grain to make bread. You can't make bread without milling the grain and you need to crush grain a bit to make beer.
Unless you are proposing a 5 day mash or something, the answer to your question is "NO".
Unless you are proposing a 5 day mash or something, the answer to your question is "NO".
