hist-brewing: Re: hist-brewing-digest V1 #605

Randy Mosher rmosher at 21stcentury.net
Thu May 25 06:38:32 PDT 2000

>     Mosher was correct in stating that unmalted wheat and barley
> contribute unique enhancements to the mouth feel of the ales they are
> used in.  I am less sure about the notion of starch conversion being
> done without heat.  Perhaps some clever reader is familiar with the
> chemical issues at hand could make a more definitive ruling?
> - -------------------------------------------------------------------------

I wasn't talking about starch conversion with no applied heat (although it does happen to some small degree, at least with malt), but just a rehydration process. Getting the
grain to swell up, so it might give up its starch a little more freely once mashing has begun.

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