From the HBD Archive
From: <BROWN%MSUKBS.BITNET@CORNELLC.cit.cornell.edu>
Subject: Mashing modified malts
Date: 1989-10-04 20:10:00 GMT

Mark Nevar asks:
> It explained that the single stage mash was good
> for grains that are highly modified and the temperature controlled
> mash is good for undermodified malts. So, if I decide to use the
> single-stage exclusively, do I have to be concerned with purchasing
> ONLY highly modified malts ? If I do, then how can I tell how
> modified the malt is ? I purchased 10# of English 2 row. From his
> book, my guess is that this is highly modified.

>From what I understand, English 2-row should be highly modified. Assuming,
of course that it was malted by an English company. I think there is a way
to see how modified the malt is by cutting a kernel lengthwise and looking at
how much the cotyledon was allow to grow before the sprouting process was
halted. More than half the length of the kernel means highly modified (if my
memory serves me correctly). I think this is in Papazian, but I will check
when I return to the brewhouse this evening. I almost always use the
temperature controlled method, even with 2-row malts, with fine results. It's
not really that much more difficult than the infusion ("single-stage") method.
As I've said, it shouldn't hurt, even if you have highly-modified malt. If
you decide to do the infusion method, I'd make sure the malt is modified, or
you may not get the results you expect. Good mashing!

Jackie Brown Bitnet: Brown@MSUKBS

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