Cereal Gelatinization Chart

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Cereal Gelatinization Chart

Postby robwalker » Thu Dec 15, 2016 20:31

Found this online. Maybe it'll put that crappy cereal mash for rolled oats rumour to rest...thought I would share, as it'll help you determine whether you need to pre-mash cereals depending on what they are.

So to answer the question, do you need to gelatinize your oats? Yes, if the starches aren't readily available (flaked, rolled, torrified, instant etc are, steel cut aren't) and you're mashing above 64c.
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Re: Cereal Gelatinization Chart

Postby jkp » Sat Dec 17, 2016 19:26

Sorry to ask, but what is the crappy cereal mash for rolled oats rumour?

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Re: Cereal Gelatinization Chart

Postby HTH1975 » Sat Dec 17, 2016 19:34

The chart for Rye is a strange one. It suggests that you'd need to mash below 61C. I did a 50% rye beer mashed at 67C and I hit my predicted OG and FG. It had plenty of body too.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed (need to update this figure)
Drinking: Landlord clone
Conditioning: ciders from 2016, hedgerow barrolo, 1914 Courage RIS (10%).
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Re: Cereal Gelatinization Chart

Postby jkp » Sat Dec 17, 2016 20:01

HTH1975 wrote:The chart for Rye is a strange one. It suggests that you'd need to mash below 61C. I did a 50% rye beer mashed at 67C and I hit my predicted OG and FG. It had plenty of body too.


Just like with oats, flaked Rye will already be gelatinized. So that chart doesn't apply. Is that right?

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Re: Cereal Gelatinization Chart

Postby robwalker » Sat Dec 17, 2016 20:41

jkp wrote:
HTH1975 wrote:The chart for Rye is a strange one. It suggests that you'd need to mash below 61C. I did a 50% rye beer mashed at 67C and I hit my predicted OG and FG. It had plenty of body too.


Just like with oats, flaked Rye will already be gelatinized. So that chart doesn't apply. Is that right?


Yea, we're talking about the unprocessed cereals here.
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Re: Cereal Gelatinization Chart

Postby jkp » Sat Dec 17, 2016 21:29

I'm surprised by the corn temperature though. I've recently been reading the BJCP study guide. According to that US brewers using large amounts of corn normally use the double mashing technique to gelatinize the corn starches before returning them to the main mash. From that chart they needn't have bothered. Or am I reading it wrongly?

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