Cereal Mash - How to and WHY? - Polenta, Corn, Rye, Rice, Unmalted Grain Mexican Lager El Zombi II
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*** Some video hit the studio floor in the edit that probably shouldn't have, right at the start.. You can use as little as 1/5 or 20% of the unmalted grain amount to do the Cereal Mash. That would have been 100g of grain in this instance to the 500g Polenta. I like to use more, I think it makes it easier to boil and keeps it from getting really gluggy and thick, plus you get the bonus of a Decoction thrown in for nothing. The original version of this beer had a decoction from Mash to Mash Out, this second version I didn't bother with the decoction at Mash Out because of the Cereal Mash. I didn't notice the edit till some one pointed it out, sorry about that.
the starch granulars in rice can have a gelatinization temperature of up to 90°C even. At work we usually go for a 95°C cereal mash, just to be sure when workijng with broken rice
Nice work Gash. Another great how to vid. Cheers mate
Thanks 👍Cheers mate!
This is a very great video. Subscribed
Awesome, thank you!
I bought some local raw red wheat recently and am going to try and brew with it. I will definitely do the cereal mash after seeing this and reading the article on Beersmith. That wheat is very hard.
Sounds great! Let me know how it goes!
Nor sure if you can get it is Oz, but Gladfields maize malt is an excellent option and doesn't require a cereal mash
Love the reversed camera at the end
I did too, think I'll use it somewhere else lol Cheers!
Cheers good to know.
Cheers bro!
So, the cereal needed to be gellinized so conversion can take place in the mash along with the malted barley which in turn helps the cereal to convert. If im reading that right why do we need to do the mini mash grain and cereal and then boil together. Would it work by boiling the ceareal by itself until cooked and then add it to the mash ?
In the mini mash youve converted the malt but not the cereal and bringing it to the boil gellinizes the cereal but kills the grain enzymes. I watched the video through 3 times but still don't understand that bit. Obviously ive missed something . Im keen to have a go at this. Cheers 😎👍
By adding some grain to the cereal you are adding enzymes to your mash which is going to make it 100x easier to mix. It would be like concrete without some enzymes in there.
You add the rest of the grain after reaching the boil to get the sugars, because yes, as you said, you’ve killed the enzymes on the first batch of grain you added.
Brilliant, thanks😎👍
Cheeers man 🍻🍺
No problem 👍
It was very interesting, thanks for the video.. Cheers buddy
No problem 👍
I did make it to the end, as always. Excellent...great tips.
Awesome! Thank you! If you are there early tomorrow night, I'm probably going to be a little late, maybe an hour, but since DrnkFuxx didnt make it last week he maybe there wondering what is going on, if you can let him know I might be late that would be awesome, I'll try and remember too, just depends what going on. Cheers mate!
Can do boss, no rush all good. I'll sing a few songs and keep the troops entertained in the meantime. 🤣🤣🤣
I always thought the 20% grain in the cereal mash should be 20% of the quantity of unmalted adjunct, not 20% of the total amount of malted grain. I.e. just 100g of pale malt on the cereal mash for this brew.
After doing it a few times, does it actually matter how much? I'm not sure.. The more malted grain I guess is better? Plus you get that bonus of a sly decoction? I think you do what is manageable in your situation. Cheers!
I just watched it again, and it does sound quite confusing with the edit I did, anyway it'll still work just fine!
Ahh brewin! Cheers Gash... hope ya wiped the floor before Kelly told ya off for spilling ya piss again.... 🤣🤣👍
Shhh She what she doesnt know wont hurt her lol
Are you doing this for oats?
Only if you had raw oats. Instant or brewing flaked oats there isn't a need. Cheers