hist-brewing: Gelatinizing (was Heather ale body)

PBLoomis at aol.com PBLoomis at aol.com
Mon Oct 23 09:26:59 PDT 2000

In a message dated 10/23/00 1:42:58 AM Central Daylight Time, 
angus at iamawitch.com writes:

> 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 
> 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 
> I don't know the mechanism behind it) for a few minutes then added more, 
>  water and the malt and beginning the mash.
    Ah, there's the clue.  I know that gelatinizing helps but not how it 
does it.  Any brewing scholars out there who could enlighten the rest
of us blokes?

    Knowledge is never wasted, nor is the time to acquire it.

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