Stangas' First All Grain Mash...

Stangas · Post by **Stangas** » Monday Jul 17, 2006 1:39 pm

i have decided i will make a corn beer first using a small portion of malted barley to provide the enzymes to convert the starch to sugar

so i have

boiled 3kg of corn to a porridge mess to extract starch, then strained it into another pot and made the level up pouring through the corn so the mess is now fluid.. i now gonna steep the malted grain 300g (for enzymes) for 60min at 70deg in that starched fluid, i also gonna include the hops for this period.

then make the level up to 20L with water and ferment with Saflager

should work

just hoping that the quantity of malted grain will be enough to convert the starch from the corn

Stangas · Post by **Stangas** » Monday Jul 17, 2006 1:55 pm

i looked at that.. and i decided to use the SG to control level of water

blandy · Post by **blandy** » Monday Jul 17, 2006 2:10 pm

There should be enough enzymes. Usually you just need small trace quantities as long as you don't denature them by adding too much heat.

All-grain brewing is almost as fun as all-grain drinking. Just make sure you have a whole afternoon free and lots of homebrew in the fridge.

Stangas · Post by **Stangas** » Monday Jul 17, 2006 3:02 pm

just quickly

after the grain.. do you then boil the wort?

Chris · Post by **Chris** » Monday Jul 17, 2006 3:04 pm

I disagree on the amount of enzymes. I think that you'll not have enough. Are you using 2 row barley? Even if you are, I doubt that you'll get even close to enough.

Good luck with it anyway. Let us know how it turns out.

blandy · Post by **blandy** » Monday Jul 17, 2006 3:05 pm

yep, sparge all the grain out and then boil the wort. If you want to add hops, you do it then.

Stangas · Post by **Stangas** » Monday Jul 17, 2006 3:05 pm

bugger... too late now anyway

it already away

Stangas · Post by **Stangas** » Monday Jul 17, 2006 3:06 pm

and cheers blandy.. thats what i was about to do anyway

cheers again fellas...

this is hte experimental one afterall

any suggestions of SG to aim for?

blandy · Post by **blandy** » Monday Jul 17, 2006 3:07 pm

Are you mashing and forumizing at the same time, Stangas? talk about multitasking!

Stangas · Post by **Stangas** » Monday Jul 17, 2006 3:11 pm

no.. i mashing now.. and once thats finished i will set the SG in the fermenter

Stangas · Post by **Stangas** » Monday Jul 17, 2006 3:22 pm

right

john palmer says stop before 1.008.. so obvioulsy the higher.. the stonger the beer will be

more sugar

Stangas · Post by **Stangas** » Monday Jul 17, 2006 5:36 pm

well the results so far..

it is in the fermenter, and looks pale, but smells pretty good. It made 14L to get 1.010

using saglager, and going to lager it

ACTbrewer · Post by **ACTbrewer** » Monday Jul 17, 2006 6:02 pm

Stangas wrote:...

using saglager, and going to lager it

Is Saglager responsible for brewer's droop?

Chris · Post by **Chris** » Monday Jul 17, 2006 10:08 pm

The smartarses are out in force.

chris. · Post by **chris.** » Tuesday Jul 18, 2006 7:57 pm

That's one crazy recipe you have there Stangas.

I am interested to hear how it works out for you

Stangas · Post by **Stangas** » Tuesday Jul 18, 2006 10:58 pm

LOL.. cheers chris

it smells like beer... it looks like beer

its all left for the taste now..

will report in about 4 weeks or so

by the way... been looking for some of that enzyme.. apparently you can buy it from home brew shops... every one i spoke to me looked at me funny

some even commented on that i know more than they do.. still wondering about the level of sarchasm involved!

ACTbrewer · Post by **ACTbrewer** » Wednesday Jul 19, 2006 8:39 am

Stangas wrote: by the way... been looking for some of that enzyme.. apparently you can buy it from home brew shops... every one i spoke to me looked at me funny

What exactly do you mean?

Chris · Post by **Chris** » Wednesday Jul 19, 2006 9:24 am

What enzyme

Stangas · Post by **Stangas** » Wednesday Jul 19, 2006 12:46 pm

the alpha and beta amylase.. the ones produced from malted grain that coverts starch to sugar

and we all know that sugar is our friend.. LOL

Chris · Post by **Chris** » Wednesday Jul 19, 2006 1:11 pm

I've never heard of it being sold seperately. The only amylase that I know of (aside from the stuff from the grains themselves) are koji- used for making sake, miso, soy sauce; or the the use of saliva.