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(A note: starch gelation is often referred to as starch gelatinization. Technically, gelatinization is the process that occurs to gelatin (a protein) in hot liquids. Gelation is the proper term for the process in carbohydrate gels.)
The gelation range varies among starches for different types of plants. Most, however, begin 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 the starch and render it accessible to amylase enzymes. Unmalted barley and For example, unmalted wheathas a gelatinization temperature range between 58-65°C (136-147°C) and can, for exampletherefore, are two grains that can be mashedgelatinized during a beta amalyse/maltose rest <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 temperatures starting above mash temperatures. Likewise, some starchy adjuncts have traditionally been boiled to obtain a better extract or to speed up hydration.
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."