Non-Enzymatic Mashing/Cold extraction

[jjpeanasky]

I've been tossing around the idea of running a tech meeting on non-enzymatic mashing, sometimes called cold extraction. The idea is that you extract all the flavor and color of a grain, while only pulling out 1/4 of the starches. This leads to being able to produce lots of malt flavor at a lower alcohol level.

If there is interest, I would look at doing the class in late February or late March.

Thoughts?

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[wyzzyrdd]

. . . . at a lower alcohol level.

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But Why?

I don't make anything that isn't at least 8%.

[Schwerkraftbrauer]

How low are ya talking? 2-3%?

[jjpeanasky]

How low are ya talking? 2-3%?

Yeah, but it's not required to go that low. The idea is that you can get all the malt flavor if a 5-6% beer in a 3% beer. Or all the malt of a 10% beer in a 5% beer.

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[Schwerkraftbrauer]

Sounds interesting

[tony b]

But Why?

I don't make anything that isn't at least 8%. [/quote]

ROFLMAO!!

[jjpeanasky]

So there hasn't been a ton of interest around this, so might not be worth a full dedicated meeting. However, I will work on the beers and information and bring them to a general meeting for those interested.

- Josh Peanasky

[andrewmaixner]

I"m interested to taste them and hear about it

[carrisr]

I'm still interested.

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