Date: 18 Jul 2006 06:08:36
From: Adam Preble
Subject: Undermodified malts and protein rests
|
The corn malt I'm trying to make is coming along. The problem is that I
don't think the acrospires have grown as long as they should for most of
the grains. I have roots on most of them and the acrospires have moved,
but I imagine I don't have a full conversion. I was planning to use
this corn malt for 45% of my grist in an American lager. Should I use a
long protein rest?
Regarding gelatinizing, I plan to do a triple decion mash so I'm not
too bothered by it.
I'm wondering if there are other hiccups I haven't anticipated in the
post. My attitude is that I have a gummy flaked maize at the worst, and
a weak malt at best. I am going to boil longer to avoid DMS, but I
can't think of anything else to worry about.
|
