AdrianTrace
Member
The field behind my house is used for growing 2-row barley each year and I have been wondering if I can make use of it :wha:
I don't quite see myself gathering several kilos, threshing it and then going through the malting process, but as roast malts have no enzymes anyway, could I just pick some :whistle: and roast it without the malting stage? :hmm:
Also, would it be possible to mash using unmalted (crushed) grain, but add amylase in order to break down the starch, or is there more to it than that?
Would the amylase be unable to reach the starch to break it down properly?
Any help would be appreciated.
I don't quite see myself gathering several kilos, threshing it and then going through the malting process, but as roast malts have no enzymes anyway, could I just pick some :whistle: and roast it without the malting stage? :hmm:
Also, would it be possible to mash using unmalted (crushed) grain, but add amylase in order to break down the starch, or is there more to it than that?
Would the amylase be unable to reach the starch to break it down properly?Any help would be appreciated.
