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For a general overview of grain in brewing, see [http://www.homebrewtalk.com/wiki/index.php/Grain Homebrew Talk Wiki page on Grain].
==Obscure Alternative Grains==
===Acidulated Malt===
Acidulated malt (or acid malt) is often used in brewing to lower the mash pH when chemical acids (phosphoric or lactic acids) are not allowed or not desired. Acid malt is generally produced by one of three different methods. The first method to create acid malt is to hold germinating barley under anaerobic conditions for 24 hours or more to allow the lactic acid bacteria naturally found on the barley to produce lactic acid. The acidified barley is then kilned. A second method is to spray malt with ''[[Lactobacillus]]'' and then hold the malt at 50°C for 24-36 hours before kilning. The third method is to steep kilned malt in hot water at 45-50°C until the lactic acid bacteria naturally found on the malt (or sprayed onto it) produces around 1% lactic acid. The wet, acidic malt is then dried which concentrates the lactic acid to between 2 and 4% <ref name="Vaughan_2005">[https://onlinelibrary.wiley.com/doi/full/10.1002/j.2050-0416.2005.tb00221.x Enhancing the Microbiological Stability of Malt and Beer — A Review. Anne Vaughan, Tadhg O'Sullivan, Douwe Van Sinderen. 2005. DOI: https://doi.org/10.1002/j.2050-0416.2005.tb00221.x.]</ref>. Due to the uncontrolled nature of lactic acid bacteria used in the production of acid malt, lactic acid levels can vary from maltster to maltster and potentially batch to batch.
===Amaranth===
* [https://www.facebook.com/milkthefunkthepodcast/posts/578420892491086 Vanderbilt University's Center for Latin American Studies and Tennessee State University along with Von Seitz Theoreticales presentation on amaranth in beer.]
* [https://mdpi-res.com/d_attachment/plants/plants-11-00756/article_deploy/plants-11-00756.pdf Buckwheat and Amaranth as Raw Materials for Brewing, a Review.]
* [https://www.mdpi.com/2076-3921/9/12/1236/htm A Review of Recent Studies on the Antioxidant Activities of a Third-Millennium Food: Amaranthus spp.]
===Buckwheat===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1655836997777841/?match=YnVja3doZWF0 MTF thread on malted vs raw buckwheat.]
* [https://mdpi-res.com/d_attachment/plants/plants-11-00756/article_deploy/plants-11-00756.pdf Buckwheat and Amaranth as Raw Materials for Brewing, a Review.]
===Millet===
* [https://grouseco.com/ Grouse Malt House; dedicated to gluten-free malting.]
* [https://www.facebook.com/coloradomaltingcompany/?fref=gc&dti=592560317438853&hc_location=ufi Colorado Malting Company has a separate facility for gluten-free malting.] <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2276788285682706/?comment_id=2276884129006455&reply_comment_id=2276996092328592&comment_tracking=%7B%22tn%22%3A%22R4%22%7D Joe Morris. Milk The Funk Facebook thread about gluten free resources. 09/11/2018.]</ref>
* [http://www.zerotolerancebrewing.com/ Zero Tolerance Gluten-Free Home Brew Club] and ** [https://zerotolerance.mywikis.net Wiki]** [https://www.facebook.com/groups/ZeroToleranceGF/ Facebook group].
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1742361882458685/ Gluten free sour brewing with Joe Morris on MTF.]
===Unmalted Barley===
Unmalted barley can contain higher levels of manganese ions, which can lead to oxidation as the resulting beer ages. Not all unmalted grain has higher levels of manganese ions; one study found that unmalted spelt does not contain elevated levels of this metal ion <ref>[https://www.sciencedirect.com/science/article/pii/S0023643820313372 Ionic composition of beer worts produced with selected unmalted grains. Monika Sterczyńska, Marta Stachnik, Aleksander Poreda, Katarzyna Pużyńska, Joanna Piepiórka-Stepuk, Grzegorz Fiutak, Marek Jakubowski. 2020. DOI: https://doi.org/10.1016/j.lwt.2020.110348.]</ref>.
===Smoked Grains===
Smoked grains may contain small levels of nitrosamines, a known carcinogen <ref>[https://www.sciencedirect.com/science/article/abs/pii/0278691595001166 N-nitrosodimethylamine in Spanish beers. M. Izquierdo-Pulido, J.F. Barbour, R.A. Scanlan. 1994.]</ref><ref>[https://en.wikipedia.org/wiki/Nitrosamine Nitrosamines. Wikipedia. Retrieved 11/15/2020.]</ref>.
==Enzymes, Extract Potential, and Nutrients==
The following figures were sourced from [https://link.springer.com/article/10.1007/s00217-019-03372-3 "On the suitability of alternative cereals, pseudocereals and pulses in the production of alcohol-reduced beers by non-conventional yeasts." Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, Kieran M. Lynch, Elke K. Arendt. Eur Food Res Technol (2019). DOI: https://doi.org/10.1007/s00217-019-03372-3.] The grains tested were; Bestmalz Pilsen malt (grain), Muntons wheat malt, Betsmalz rye malt, Muntons oat malt, Ziegler spelt sprouts flour, Ziegler brown millet sprouts flour, Keimkraft corn sprouts, Ziegler amaranth sprouts, Mälzerei buckwheat malt, Ziegler quinoa sprouts, Keimkraft lentil sprouts, Keimkraft lupine sprouts, and Keimkraft pea sprouts.
For the millet, quinoa, spelt, buckwheat, amaranth, and corn, starch amylase and protease enzymes were added to liquefy the starch. For the lentil, lupine, and pea, only protease was added. More fermentable sugars were not produced for these grains, but more fermentable sugar such as glucose, maltose, and maltotriose, could be produced with the addition of alpha and beta-amylase from barley malt. The following figures from Bellut et al. (2019) are re-posted here with the permission of Konstantin Bellut <ref>[https://www.facebook.com/photo.php?fbid=10220788046836351&set=p.10220788046836351&type=3&theater Konstantin Bellut. Milk The Funk Facebook group post about Bellut et al (2019). 10/11/2019.]</ref>:
<gallery mode=packed height=600px>
File:Alternative cereals fig3.JPG|Composition of real extract from different grain types <ref name="bellut_2019">[https://link.springer.com/article/10.1007/s00217-019-03372-3 "On the suitability of alternative cereals, pseudocereals and pulses in the production of alcohol-reduced beers by non-conventional yeasts." Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, Kieran M. Lynch, Elke K. Arendt. Eur Food Res Technol (2019). DOI: https://doi.org/10.1007/s00217-019-03372-3.]</ref>.
File:Alternative cereals tbl2.JPG|Enymes, starch, protein, and fats <ref name="bellut_2019" />.
File:Alternative_cereals_tbl3.JPG|Real extract, fermentable extract, and FAN <ref name="bellut_2019" />.
File:Alternative cereals tbl4.JPG|Amino acid content <ref name="bellut_2019" />.
</gallery>
==Microbial Populations on Barley==
==See Also==
===MTF Posts===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/3444365878924935/ Link and discussion about a Pellicle Mag article about Sugar Creek Malts farmhouse malts.]
===Additional Articles on MTF Wiki===
* [[Alternative_Bacteria_Sources#Culturing_Lactobacillus_From_Grains|Culturing Lacto From Grains]]