You could definitely get it hot enough to gelatinize. But without opening up the husk you won't extract any of the starches.
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The info was already out there, as well as how to interpret it via John Palmer; however for the new brewer quick and ready info on this forum would help a great deal.
The ion balance is always 0 but if not all ions are reported or if there are measurement errors the ions may not add up.
However, with 20 ppm Calcium and 4.4 ppm magnesium I get a total hardness of 68 ppm as CaCO3. This may have something to do with the way they averaged the results for the report.
Which generation are you?
If I had access to a million dollars to invest, I would absolutely build a brewpub in a decent part of Brooklyn.
I think whale farming would need some transparent aluminum...Lots of it.
Does boiling the wort carmelize a portion of it, again enhancing the malty flavor of the beer?