Title: Cereal Mashup | Craft Beer & Brewing
Headings: Cereal Mashup
Cereal Mashup
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Content: Cereal Mashup | Craft Beer & Brewing
Cereal Mashup
So you want to perform a cereal mash? Good for you! The cereal mash is your key to unlocking starches in raw and unmalted grains and making them available for conversion by mash enzymes. Dave Carpenter Jul 5, 2015 - 4 min read
With the wide range of malted, torrefied, and flaked adjuncts available to homebrewers these days, there’s actually not much reason to bother with cereal mashing anymore. Nonetheless, it’s a historically relevant technique you might want to keep in your back pocket for a rainy day. After all, great mountain climbers still know how to execute a Dülfersitz rappel even though modern equipment makes it mostly unnecessary. Let’s say you want to brew with oats or maize, but you forgot to buy rolled oats or flaked maize at the homebrew store. If you happen to have Irish steel-cut oats or corn grits in the kitchen cupboard, you can use that instead by conducting a cereal mash. The goal of the technique is to hydrate and gelatinize the internal starches, which happens at different temperatures for different grains. To perform a cereal mash, you’ll need your unmalted adjunct and some two-row or six-row barley malt.