From the HBD Archive
Subject: mashing oats
Date: 1992-07-10 15:58:42 GMT

Oats have no diastatic capacity; they can't starch-convert themselves.
The process of mashing is more than just getting the grain hot and wet.
Barley and wheat (and maybe rye) contain lots of amylase enzymes that
become active at mash temperatures. The enzymes break the starches
down to simpler sugars that are fermentable (and taste sweet).

Mike McNally
Digital Equipment Corporation
Western Software Lab

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.