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Today in experiment: mixing stuff
May. 11th, 2022 04:50 pmI walked with M.
The bag arrived, so I put grain in it and set it in water to make porridge and then went, d’oh, I was supposed to mill that first. So I put the wet grain on a baking tray to germinate for the next, larger round after this one, and got more grain, milled it, put it in a smaller pot (no bag) and added a lot of water. Then more water. I heated it a lot less than I thought I was going to, and it made, to quote R., “the best cream of wheat ever”. Those starches are _for sure_ gelatinized. Also, yum.
Moving on!
I transferred the wheat porridge to the bag in the larger pot, and let it cool down a bit.
Next up: I food processored the germinated wheat. Scary! A very low volume operation, and if it didn’t work, I really didn’t have a Plan B (well, not for 4 more days, anyway!). But it worked, and smelled _even more bready_ (I did not know that sprouted wheat berries smelled so much like bread). After making sure the temperature on the wheat porridge was not too high (14x, basically), I mixed in the malt. By this point, the mash was temping at 126. Then, I asked R. what temperature I should heat a quart-ish of water to to get the temperature of the water + grains to 140. He suggested 160, and we ran the electric kettle up to that temp and I very cautiously poured it over the mash. I needn’t have worried — it came up to 140 beautiful without meaningfully going over at any point. It is now sitting, lid on (no heat!) for a bit to let the enzymes do their thing. It’ll need more water, I feel sure.
The bag arrived, so I put grain in it and set it in water to make porridge and then went, d’oh, I was supposed to mill that first. So I put the wet grain on a baking tray to germinate for the next, larger round after this one, and got more grain, milled it, put it in a smaller pot (no bag) and added a lot of water. Then more water. I heated it a lot less than I thought I was going to, and it made, to quote R., “the best cream of wheat ever”. Those starches are _for sure_ gelatinized. Also, yum.
Moving on!
I transferred the wheat porridge to the bag in the larger pot, and let it cool down a bit.
Next up: I food processored the germinated wheat. Scary! A very low volume operation, and if it didn’t work, I really didn’t have a Plan B (well, not for 4 more days, anyway!). But it worked, and smelled _even more bready_ (I did not know that sprouted wheat berries smelled so much like bread). After making sure the temperature on the wheat porridge was not too high (14x, basically), I mixed in the malt. By this point, the mash was temping at 126. Then, I asked R. what temperature I should heat a quart-ish of water to to get the temperature of the water + grains to 140. He suggested 160, and we ran the electric kettle up to that temp and I very cautiously poured it over the mash. I needn’t have worried — it came up to 140 beautiful without meaningfully going over at any point. It is now sitting, lid on (no heat!) for a bit to let the enzymes do their thing. It’ll need more water, I feel sure.