Steeping flaked wheat and flaked oats?

[siwelwerd]

The enzymes are not "added" during malting; they are naturally present in the raw grain otherwise the plant wouldn't be able germinate.

I did not say they are "added". They are produced by the germinating seed during the malting process.

"Principles of Brewing Science" by Fix has a very good section on the malting process and all the details of what is going on.

[Quin]

Seems like an experiment is required. I'll boil some rice tonight (the only raw grain I have on hand), perform an iodine test, and ferment it to see what happens.

[dantheman]

Seems like an experiment is required. I'll boil some rice tonight (the only raw grain I have on hand), perform an iodine test, and ferment it to see what happens.

Zombie thread resurrection! Has anyone done this experiment?

[spiderwrangler]

I can tell you what the result would be... starch MUST be broken down by enzymes. Boiling only makes it accessible to enzymes.

[siwelwerd]

I can tell you what the result would be... starch MUST be broken down by enzymes. Boiling only makes it accessible to enzymes.

+1

[Cody]

Except that bacteria (esp. lactobacillus) can ferment starch. So can Brettanomyces. Some microorganisms are better able to digest longer chain molecules than others. So fermentation can occur without mashing.

[spiderwrangler]

Yes... fine. NORMAL fermentation by typical brewing yeast will need a mash in order to get any fermentables out of flaked grains.