hist-brewing: RE:Heather ale body (was: Re:Kingdoms!?!?)

[Angus]

<snip>

>    Do you really mean 60%?  That's a lot of oats, probably far beyond 
>the capacity of the alpha amylase in your malted barley.  I'm surprised
>you didn't wind up with porridge instead.
>    Scotti

Yup, it was 60%.  Malted barley usually has enough enzymes to convert its own starch plus an additional 50%.  I guess this is in respect to the common 60 min mash time but like all enzymes alpha/beta amylase is not used up in the conversion so there's nothing that stops it from converting more starch than that, unless you denature it by raising the temp.

Yes, making porridge was a risk I took, I've suffered the porridge result a few times when making Berliner Weisse with lots of unmalted wheat.  This time I used more water than usual when mashing.  I also boiled the oats to gelatinize the starch (this is supposed to help the enzymatic conversion but I don't know the mechanism behind it) for a few minutes then added more, cool, water and the malt and beginning the mash.
/Angus


==
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