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  • 22/5/2014 Cereal Mashing: Techniques

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    7. Mar/Apr 2005

    Cereal Mashing: TechniquesAuthor: BYO StaffIssue: Mar/Apr 2005

    Cereal mashing allows you to mash corn grits, rice or unmalted wheat for certain beer styles. It also allows you to experiment with

    virtually any starchy food. Plus: a "corny" cream ale recipe.

    One of the advantages of all-grain brewing is the ability to use ingredients that can't be used in extract brewing. Specifically, all-grain brewing allows brewers to use starchy grains or adjuncts that would cause haze (and instability) in an extract beer. Becausegrain-derived enzymes in themash (alpha and beta amylase) degrade starch into simple sugars, starchy adjuncts can be added to an all-grain mash.

    In order to degrade starch in a mash, however, the starch needs to be accessible to the starch-degrading amylase enzymes. In mostplants, including barley, starch is stored in granules. In these granules, starch has an organized structure. When a starchy food issoaked in cold or luke-warm water, the starch absorbs some of the water, but the granules remain essentially intact. Within arange of temperatures, however, the starch loses its structure and becomes a "net" of starch with lots of water moleculesinterspersed. This is called the gelation range. Above the gelation range, the starch dissolves into the water. Because the starch-degrading amylase enzymes are water soluble, they can then get to the starch and begin degrading it.

    (A note: starch gelation is often referred to as starch gelatinization. Technically, gelatinization is the process that occurs to gelatin(a protein) in hot liquids. Gelation is the proper term for the process in carbohydrate gels.)

    The gelation range varies among starches for different types of plants. Most, however