Adjunct grains: Sugar conversion, Wet vs Dry toasting

Tips, tricks and techniques regarding brewing with extracts, steeping grains, and partial mash.

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Re: Adjunct grains: Sugar conversion, Wet vs Dry toasting

Postby Brewtime » Tue Aug 08, 2017 6:04 am

adamsmith2919 wrote:I'm not completely convinced this post isn't SPAM... but fermentable sugar content does not equal flavor. Fermentable sugar equals a higher alcohol.

You may end up with a different flavor profile by toasting your grains (as we end up with a different flavor profile by decoction mashing).... but I agree with drew that what you're suggesting doing appears to me to be a waste of time. Nothing you can do to the grain is going to increase its sugar content. It is one of the side benefits of the hobby though to play around with different ingredients and techniques to see if we end up with a different, and in some cases better, result.



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