Membership questions? Log in issues? Email info@brewersassociation.org
Quote from: Pawtucket Patriot on January 09, 2012, 08:20:26 amAny chance you'd be willing to post Mosher's cereal mash schedule?I'm thinking this is what you want.Quote from: Mosher p. 205-206In this method, a small amount (5 to 10 percent of the total batch) of six-row malt is added to the wheat and oats. This is stewed at 122°F (50°C) for fifteen minutes, then raised to 150°F (65.5°C) and held for another fifteen minutes. This goo is then heated further and boiled for fifteen minutes. At this point, you should have your malt mash at the protein-rest stage (122°F/50°C)) [sic], and the boiled grains, when added to it, will bring the whole mash up to 155°F (68.5°C). This fairly high mash temperature is used to produce a wort with large amounts of unfermentables, which helps contribute to its texture. After forty-five minutes of mashing, the mash is raised to 170°F (76.5°C) to stop enzyme activity and help liquefy the whole thing. Traditionally, the wheat chaff removed at threshing was added back to help provide a filter bed. Rice hulls, about 1 pound per 5 gallons (0.45 kilograms per 19 liters), will do the same thing. Be sure not to let the bed drop below 160°F (71°C) during sparging or runoff will become very difficult.If all of this seems a bit overwhelming to you, there's a workaround. With a high proportion of malted wheat (70 percent is about right), you can achieve a similar thick, lubricious body. Use instant oats rather than the old-fashioned kind, as they require no precooking.
Any chance you'd be willing to post Mosher's cereal mash schedule?
In this method, a small amount (5 to 10 percent of the total batch) of six-row malt is added to the wheat and oats. This is stewed at 122°F (50°C) for fifteen minutes, then raised to 150°F (65.5°C) and held for another fifteen minutes. This goo is then heated further and boiled for fifteen minutes. At this point, you should have your malt mash at the protein-rest stage (122°F/50°C)) [sic], and the boiled grains, when added to it, will bring the whole mash up to 155°F (68.5°C). This fairly high mash temperature is used to produce a wort with large amounts of unfermentables, which helps contribute to its texture. After forty-five minutes of mashing, the mash is raised to 170°F (76.5°C) to stop enzyme activity and help liquefy the whole thing. Traditionally, the wheat chaff removed at threshing was added back to help provide a filter bed. Rice hulls, about 1 pound per 5 gallons (0.45 kilograms per 19 liters), will do the same thing. Be sure not to let the bed drop below 160°F (71°C) during sparging or runoff will become very difficult.If all of this seems a bit overwhelming to you, there's a workaround. With a high proportion of malted wheat (70 percent is about right), you can achieve a similar thick, lubricious body. Use instant oats rather than the old-fashioned kind, as they require no precooking.
Never have used rice, but grits and corn meal.