FAQ-Adjunct GrainsQuestion: What is the best way to store my bulk grain, and how long will it last?
Answer:
You want a positive sealing food grade container that will keep bugs, air, and moisture out. You can use an old fermenting bucket for this; just make sure that it still has a good seal. Use a #0 stopper (#6235) to plug the hole in the lid. Properly stored, grains will last for up to a year....Click to Read full Answer
Question: How long will specialty grains keep?
Answer:
When cracked grains are exposed to open-air oxidation will occur. This will diminish the original aromatic and flavor character of the grains over time. Cracked grains are best used within two weeks of cracking and are better stored in a tightly sealed container to minimize oxidation.
If the grains is still solid and has not been cracked they can store in a dry, cool, airtight container for up to a year....Click to Read full Answer
Question: Can I just throw oats into the mash tun (all-grain) or my steeping bag (extract) with the rest of my grains?
Answer:
Yes, so long as they are “quick” oats as opposed to old-fashioned. The difference is that quick oats are pregelatinized to make the starches available for conversion. Old fashioned oats are not pregelatinized and require a cereal mash first to gelatinize them. Midwest suggests using Simpson’s Golden Naked Oats (#3138). They add a nutty character to the beer and add a very nice, silky smooth, creamy mouthfeel....Click to Read full Answer
Question: What is a protein rest? When do I need to use it?
Answer:
A protein rest is done before a saccharification rest (resting your mash in the 148-158 °F range for ~60-90 minutes) by bringing your mash to 122-131 °F for ~20 minutes. Most malts do not require the use of a protein rest, as they have been well modified (a high degree of of breakdown during malting of the protein-starch matrix in the malted grain).
Under-modified barley malt, or grists with a large percent (more than 25%) of wheat, oatmeal, unmalted grain, flaked barley, or rye, will benefit from a protein rest. It will break down proteins and make the starches more accessible for conversion as well as making for a more effective runoff by breaking the large, gelatinous proteins into smaller chains....Click to Read full Answer
Question: What is a cereal mash? Do I need to do this anytime I am using adjunct grains?
Answer:
A cereal mash is used to gelatinize starches in unmalted grains. Every grain has a different gelatinization temp, and often that's higher than the mash temp, so you need to gelatinize separately.
All of the adjunct grains Midwest sells are flaked. The flaking process steams the grains which gelatinizes the starches before they’re rolled into flakes. No cereal mash is required....Click to Read full Answer
Question: How are specialty grains utilized?
Answer:
For the extract brewer they will be used in proportions generally not exceeding a pound or two for a five-gallon batch. The grains are first crushed in a mill from your local homebrew supply shop or, if done at home, with a rolling pin or mill if you have acquired one. The idea is not to over crush the grains. You want to crack open the husks of the grain only. If the grain is over milled, the pulverized husk can find its way into the boiling liquid and impart astringent or grainy flavors to the finished product. If properly milled, with the husks more or less in tact, they will help to form a natural filter bed-especially important if all-grain brewing is employed....Click to Read full Answer
Question: What’s the difference between 2-row and 6-row?
Answer:
Barley grown for brewers malt is called malting barley, as opposed to feed barley, and is divided into two general types; 2-row and 6-row. The most obvious difference between a head of 2-row barley and a head of 6-row barley is the arrangement of the kernels when the head is viewed down its axis. Brewers don’t make a big deal about 2-row versus 6-row barley based on the appearance of the barley head, however. The significant differences are found upon closer examination....Click to Read full Answer
Question: What are "specialty" grains and how do they differ from other types of grain?
Answer:
Specialty grains are added to impart specific and desirable character to a beer. Color, malt sweetness, and aroma are but a few of the characteristics, which can be controlled and "dialed in" to suit the individual taste for a specific style of beer. Specialty grains differ from grains used as foundation or base malt in that they do not produce an appreciable quantity of fermentable sugars. What they do produce is a dextrinous, unfermentable sugar that directly contributes to the body of the beer....Click to Read full Answer
Adjunct Grains
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Prices starting at $0.65Flaked Corn (Maize) lightens color and body but maintains alcohol content. Use in small quantities to add depth of character to lighter ales and lagers. More Info... -
Prices starting at $0.65Flaked Oats are a great way to add a silky smoothness to stouts and Belgian ales. This is a great adjunct to play around with in many styles of beer. More Info... -
Prices starting at $0.65Try this unique, hard to find malt in porters and stouts for the unmistakable texture and silkiness only oats will produce. You may wish to experiment with the malt in other British ales, as well. More Info... -
Prices starting at $0.75Flaked Rice lightens body, color and flavor. Provides a light, crisp finish. Used in light American ales and lagers. More Info... -
Prices starting at $0.65Flaked Rye gives a dry, crisp, strong rye flavor to light colored ales. Used in Roggen beers. More Info... -
Prices starting at $0.65Flaked Wheat greatly increases body and head retention in most any beer. Use in small quantities, 4 - 6 ounces in a 5 gallon batch. More Info... -
Prices starting at $0.65Torrified Wheat has been heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein. Torrified Wheat can be used in place of raw wheat when making Belgian-style White and Wit beers. More Info... -
Prices starting at $0.65Flaked Barley adds body, creaminess, and aids in head retention. Used in stouts and German lagers. More Info... -
Prices starting at $0.45Rice Hulls are used to give your mash an effective filter bed. While they may be used in any all-grain batch for this purpose, they should definitely be used when mashing large amounts of flaked adjuncts or wheat malt. More Info...
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