Non-Malt Mash Ingredients

Originally posted by HornyDevil

Originally posted by ALLOVATE

Originally posted by bitbucket
Grits
Flaked Rice
Oatmeal
Rice hulls

Pretty much this. Lots of hops for first wort hopping, the odd batch of coffee grains but otherwise a mash is a mash. The rest is added to the boil!

Oh yeah, almost forgot. I’ve added coffee and cocoa to the mash as well.

Any tannic extraction from boiling the coffee?

Originally posted by pellegjr
Any tannic extraction from boiling the coffee?

None that I’ve noticed.

Probably because the ground beans are left behind in the mash tun.

I’ve been using corn starch in place of flaked corn for years a la Papazian.
It’s cheaper, less likely to be stale, and doesn’t glop up your mash with goo.

Sweet potato and pumpkin.

Originally posted by CLevar
Sweet potato and pumpkin.

Ayep

Originally posted by chils
I’ve been using corn starch in place of flaked corn for years a la Papazian.
It’s cheaper, less likely to be stale, and doesn’t glop up your mash with goo.

Does the corn starch convert nearly 100% to glucose resulting in a mash runoff that is crystal clear?

With flaked maize I get a flavor contribution to the beer. Does that happen with corn starch or is it just like adding straight glucose?

Originally posted by AAvgerinos

Does the corn starch convert nearly 100% to glucose resulting in a mash runoff that is crystal clear?

With flaked maize I get a flavor contribution to the beer. Does that happen with corn starch or is it just like adding straight glucose?

It imparts about half the corny flavor that flaked does. I usually calculate it as flaked when making a recipe. I’m not a huge fan of Miller level corniness, so it works well for me. The starch converts well and the beer finishes up clear post-ferm.

Originally posted by pellegjr
Other than hops, anyone ever throw non-malt ingredients into the mash?

Certainly not, since that would violate the Reinheitsgebot!

Pumpkin - roasted and raw - seeds too.

Sweet potatoes. Juniper berries.