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The gelation gelatinization range varies among starches for different types of plants. Most, however, begin in the range of 120–140 °F (50–60 °C). [Differences exist among plants starches because different plants have a different ratio of amylose (straight-chained starch) to amylopectin (branched starch).] An upshot of this is that many grains or other starchy adjuncts can simply be stirred into the mash. The temperatures in the saccharrification range or below are sufficient to gelate gelatinize the starch and render it accessible to amylase enzymes. Unmalted barley and For example, unmalted wheathas a gelatinization temperature range starting between 136-147°F (58-65°C) and can, for exampletherefore, are two grains that can be mashedgelatinized during a beta-amylase/maltose rest (fine milling will help efficiency) <ref>[https://onlinelibrary.wiley.com/doi/full/10.1002/jib.107 Common wheat (Triticum aestivum L.) and its use as a brewing cereal – a review. Andrea Faltermaier, Deborah Waters, Thomas Becker, Elke Arendt, Martina Gastl. 2014.]</ref>. Some starches, however, have gelation gelatinization temperatures starting above mash temperatures. Likewise, some starchy adjuncts have traditionally been boiled to obtain a better extract or to speed up hydration. For example, Mike Karnowski reported increasing the gravity of a raw wheat and pilsner malt wort from 1.030 SG to 1.036 SG by doing a cereal mash with the raw wheat and 1/4 of the recipe's pilsner malt instead of a single infusion at 154°F. Karnowski reported, however, the best efficiency was achieved (1.044 SG) with wheat flour at a 154°F infusion mash temperature, indicating that a fine crush might be the most efficient way to convert raw wheat starches to sugar <ref>[Mike Karnowski. "Homebrew Beyond the Basics: All-Grain Brewing & Other Next Steps". Sterling Epicure; Revised, & Expanded edition (October 2, 2018). Pg 156.]</ref>. Briggs et al (2004) recommends pre-soaking raw wheat in 185°F (85°C) water instead of boiling so as to avoid frothing, and then mashing in with room temperature water to avoid clumping. Raw wheat and other flaked/undermodified adjuncts such as flaked barley release beta-glucans into the wort that can make wort separation difficult. Breweries will sometimes add beta-glucanase enzyme to the mash to break down the beta-glucans and allow for easier lautering <ref>Dennis E. Briggs, Chris A. Boulton, Peter A. Brookes and Roger Stevens. "Brewing Science and Practice". 2004.</ref>. Adding rice hulls to the mash is another method for avoiding slow lautering.
Corn grits and rice are two common adjuncts in American Pilseners (and American Bocks). These ingredients are boiled, along with a small amount of barley malt, in what is called a cereal mash. Also, in traditional Belgian lambic brewing, raw wheat is sometimes boiled — again, with a bit of malted barley — before stirring it into the mash. (A step mash is used in other occasions.) This is not called a cereal mash, but the process is the same. For brevity, I'll simply call the process "a cereal mash" rather than "a cereal mash or the process that's exactly the same as a cereal mash but not labeled as such because a standard beer grain or non-cereal adjunct is involved."
Add water and begin heating the cereal mash. Shoot for a thin gruel-like consistency. Some foods will take on water as they cook, so don't be afraid to add water as you go if the cereal mash gets too gooey.
Bring the cereal mash to the high end of the starch conversion range, around 158 °F (70 °C) and hold for 5 minutes. The barley malt in the mix will convert any stray starches at this point, but the bulk of the starches will be converted in the main mash. (Even with starchy foods with a low gelation gelatinization range, there is not enough enzymatic power in the cereal mash to fully convert it.)
After the five-minute rest, bring the cereal mash to a boil. You will need to stir nearly constantly as it heats and boils to prevent scorching. Boil the mash for 30 minutes. When the cereal mash is done, stir it into your main mash. At this point, the starches in the cereal mash will be exposed to the amylase enzymes in the main mash and degraded. At this point, you simply finish brewing as you normally would.
====Step by Step====
In your kettle, heat 2.5 gallons (9.5 L) of water to 144 °F (62 °C). Mash in crushed 6-row malt and hold at 133 °F (56 °C). Reserve a handful of 6-row malt. In a stock pot, mix the grits and the handful of malt with water and heat to 158 °F (70 °C). Hold for 5 minutes, then bring cereal mash to a boil, stirring constantly. Boil cereal mash for 30 minutes, then add to main mash. Apply heat to bring full mash temperature to 150 °F (66 °C) and hold for 45 minutes. Scoop mash into your lauter tun and add boiling water to raise temperature to 158 °F (70 °C). Recirculate wort for about 20 minutes, then begin running off wort. Sparge with 190 °F (88 °C) water, but do not allow grain bed to exceed 170 °F (77 °C). Collect about 5 gallons (19 L) of wort, add 1.5 gallons (5.8 L) of water and boil for 90 minutes. Add hops with 60 minutes left in the boil and Irish moss and yeast nutrients with 15 minutes left. Cool quickly and transfer to fermenter. Aerate well and pitch yeast. Ferment at 67 °F (19 °C) for one week. Transfer to secondary and, if possible, cool beer to 40 °F (4.4 °C) and hold for two weeks. Keg or bottle with corn sugar.
==See Also==
===Additional Articles on MTF Wiki===
* [[Grain]]
===External Resources===
* [http://braukaiser.com/wiki/index.php?title=Starch_Conversion "Starch Conversion" on Braukaiser.com; also a chart of temperature ranges for gelatinization of different grains.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1498236513537891/ MTF discussion on mashing with raw wheat (12/06/2016).]
==References==
<references/>
[[Category:Recipes]]
[[Category:Techniques]]