Would this work?

[jonewer]

For a 23l batch:

2kg Oat Malt
2kg Rye Malt
0.5kg Toasted till golden rolled oats
0.5kg Torry wheat

Would this work or would I end up will a mash like a gelatinous lump of granola?

 

[phettebs]

Looks like a bread recipe! A lot of adjuncts there. I don't see anything in there with high diastatic power to convert the starches. I think you'd end up with a poorly converted gelatinous lump of granola. :-)

Throw in a couple of kg of pale malt to help with conversion and you'd at least get that far. Not sure what kind of beer it would make though.

 

[graysalchemy]

Were's the sourdough starter :lol: :lol:

Definitely looks like a bread recipe :lol:

Might try it :whistle:

But as Barry says not much starch is going to get converted out of that lot.

And also that amount of Horrified Wheat would make it taste like Shreddies IMHO.

And any use of rolled oats needs a glucan rest. :thumb:

 

[jonewer]

OK, so my intention was to make a no-barley beer but the problems seem to be conversion and sticky mashes.

So far as I know oat and rye malts should be able to self-convert. What if I used equal amounts of oat, rye, and spelt malts? Does spelt malt have husks? :wha:

 

[Rolfster]

I think you can buy rice husks, which would help the sparge. Not sure from where though :wha:

 

[JKaranka]

Yeah, your problem is going to be sticky mashes. I've done 40/60 rye and barley and it gets really difficult to sparge the lot. You'll need probably 1/3 of the total made out of rice husks and rising the temperature during the sparge so that the whole thing runs. It will be so tough that you might as well add a layer of gravel to get it out! (And I'm actually not joking!)

I've read a few things about these around on the web and they sound like a real nightmare. You might want to check on making a sahti, though:
http://en.wikipedia.org/wiki/Sahti

 

[jonewer]

I am mindful though that oat malt is really full of husks so this might help me a bit.

I think what I may do is take a chance with even proportion of barley, oats, and rye and just see what comes of it.

To be honest, I dont know what its going to be like either, but its quite a conservative proposition compared to the mangel wurzel beer I'm planning for late autumn!