Homebrew guru's: Who knows a lot about the malting process?!
Specifically, I have access to literally tons of an input/feedstock for distilling ETHANOL, including starches which must be malted into sugars!.
Problem is, they're all in the form of discarded bread which means they've been cooked!.
Is it still possible to malt them!? If so, how!?
Thanks!Www@FoodAQ@Com
Problem is, they're all in the form of discarded bread which means they've been cooked!.
Is it still possible to malt them!? If so, how!?
Thanks!Www@FoodAQ@Com
Answers:
The discarded bread cannot be malted because the cooking/baking process has denatured all of the enzymes that were in the original grain!. What you need from fresh malt is the enzymes that will convert starch into fermentable sugar!.
You really need the enzyme Alpha-amylase!. Apha-amylase converts starches to glucose, which is the simplest and most fermentable form of sugar!. You can find alpha-amylase at home brewing shops!. It is typically of fungal origin (Aspergillus niger)!.
You are not interested in beta-amylase!. Beta-amylase produces dextrins which are harder to ferment into ethanol!.Www@FoodAQ@Com
You really need the enzyme Alpha-amylase!. Apha-amylase converts starches to glucose, which is the simplest and most fermentable form of sugar!. You can find alpha-amylase at home brewing shops!. It is typically of fungal origin (Aspergillus niger)!.
You are not interested in beta-amylase!. Beta-amylase produces dextrins which are harder to ferment into ethanol!.Www@FoodAQ@Com
Malting is a process where grain is soaked and is allowed to germinate for about 5 days!. During this time the grain converts the starchy grain to a simpler form of sugar!. Then it's baked in a kiln to kill the grain and dry it!. You can't malt a grain that has been ground into flour and baked into bread because it's dead!.
However, if there is starch and/or sugar yeast will be able to feed on it and produce alcohol!. You won't get a good conversion (to alcohol) and the energy to distill it to the proof you want may not be worth it!.Www@FoodAQ@Com
However, if there is starch and/or sugar yeast will be able to feed on it and produce alcohol!. You won't get a good conversion (to alcohol) and the energy to distill it to the proof you want may not be worth it!.Www@FoodAQ@Com
All you need to do is get some corn or wheat to sprout!. Grind the sprouts up with the left over bread and you're on your way!. Don't expect a great quality drink though!.Www@FoodAQ@Com
no the sugars have been cooked out!.Www@FoodAQ@Com