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Date: 18 Sep 2006 01:58:44
From: Adam Preble
Subject: My 50# sack of unmalted/unmaltable barley
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I got a 50# bag of barley at a feed store outside of town. They didn't
know if they barley could germinate, but it was only $7 so I felt like
taking a risk. It looks like the steam cleaning process has cut up the
barley so much that it cannot malt. I imagine I can still make use of
the grain, but how?
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Date: 17 Sep 2006 19:50:25
From: neal
Subject: Re: My 50# sack of unmalted/unmaltable barley
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Adam Preble wrote:
> I got a 50# bag of barley at a feed store outside of town. They didn't
> know if they barley could germinate, but it was only $7 so I felt like
> taking a risk. It looks like the steam cleaning process has cut up the
> barley so much that it cannot malt. I imagine I can still make use of
> the grain, but how?
Feed barley is a different variety. Not what you want.
If you really really want to use it I would do the following:
1) (Optional) Toast 5lbs in your oven:
See Palmer's instructions here
http://www.howtobrew.com/section4/chapter20-4.html
This might improve the raw barley a bit or at least give it some
new flavors.
Or you could smoke some of it.
2) Goto your LBHS and ask fort the most diastic/enyzmatic malt they
have. Mash this with your
raw barley with 40% being raw barley.
A good diastic malt can convert twice it's weight in starch.
3) Also get some Amylase Enzyme. Add this to your mash to help
conversion.
4) Use a nice complex ale yeast, maybe a Saison?
It make not make a classic beer style but it will be beer. Probably
very earthy. I'm sure in the history of brewing someone has done this
and made drinkable beer.
All you are really doing is brewing an adjunct beer with barley as an
adjunct.
I recently read about a brewery in Poland that was using industrial
Amylase and Beta Enzyme to mash raw barley for brewing. It is probably
massively cheaper... but you can't expect to make specialty beers this
way.
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Date: 18 Sep 2006 02:33:26
From: Steve/Aus
Subject: Re: My 50# sack of unmalted/unmaltable barley
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"Adam Preble" <rockobonaparte@hotmail.com > wrote in message
news:o3nPg.6961$LH2.4353@tornado.texas.rr.com...
>I got a 50# bag of barley at a feed store outside of town. They didn't
>know if they barley could germinate, but it was only $7 so I felt like
>taking a risk. It looks like the steam cleaning process has cut up the
>barley so much that it cannot malt. I imagine I can still make use of the
>grain, but how?
Stock feed barley has a much higher protein content than malting barley and
is not really suitable for malting - I think it would make lousy beer.
Steve W (in Aus)
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Date: 18 Sep 2006 05:33:00
From: Adam Preble
Subject: Re: My 50# sack of unmalted/unmaltable barley
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Steve/Aus wrote:
> Stock feed barley has a much higher protein content than malting barley and
> is not really suitable for malting - I think it would make lousy beer.
> Steve W (in Aus)
>
Would this be true of feed wheat and feed corn as well? I've used both
to great effect, though I had successfully malted them.
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Date: 18 Sep 2006 05:57:12
From: Steve/Aus
Subject: Re: My 50# sack of unmalted/unmaltable barley
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"Adam Preble" <rockobonaparte@hotmail.com > wrote in message
news:gcqPg.9134$LH2.5678@tornado.texas.rr.com...
> Steve/Aus wrote:
>
>> Stock feed barley has a much higher protein content than malting barley
>> and
>> is not really suitable for malting - I think it would make lousy beer.
>> Steve W (in Aus)
>>
>
> Would this be true of feed wheat and feed corn as well? I've used both to
> great effect, though I had successfully malted them.
I am not really sure. If you know a baker (who really knows his job) he will
tell you that wheat flour used for bread is high in protein, somewhere
around 14% I believe, it could be higher. The protein is needed to hold the
structure of the bread together when it rises. However, wheat flour used in
cakes and pastries is a lot lower in protein - about half as much I
understand. The two are not successfully interchangeable.
I would imagine that wheat for malting is low in protein and could well be
the same as used for milling flour for cakes. You will have to do your own
research here but maybe you local dept of agriculture might be able to shed
more light on the subject.
Steve W (in Aus)
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Date: 18 Sep 2006 20:33:53
From: Warren Place
Subject: Re: My 50# sack of unmalted/unmaltable barley
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On Mon, 18 Sep 2006, Adam Preble wrote:
> I got a 50# bag of barley at a feed store outside of town. They didn't
> know if they barley could germinate, but it was only $7 so I felt like
> taking a risk. It looks like the steam cleaning process has cut up the
> barley so much that it cannot malt. I imagine I can still make use of
> the grain, but how?
>
I thought I found a source of cheap raw wheat for wits a couple years
ago by buying feed grain. I later learned there is a reason not to use
it. There were plenty of mill-jamming rocks and funny-looking weeds in
there. Additionally, somebody mentioned that feed grain may be
differently regulated and contain higher acceptable levels of mycotoxins,
the product of grain fungal infections, and possibly result in cancer or
feminization. The last thing I want is to grow ovaries complete with
tumors!
Although I've only heard of mycotoxins being a problem with corn and
wheat, I'd spend a few minutes searching the web or contact the supplier
directly before I put feed grain in my beer.
Warren Place
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