Gelatinising Unmalted Grains

[Greg2013]

Probably nothing new to most folks on here but i just found this on another site and thought ye might be interested. The consensus seemed to be these temps all apply for a 90 minute mash, except for the Maize where it was suggested a much longer mash might be required ? I should clarify these are all unmalted grains unless otherwise specifically stated. 

[imark]

For mashing?

[Greg2013]

For mashing?

I know i have the terminology incorrect, i guess mashing would be the more correct term ?

[imark]

Just trying to interpret this. What do the bars mean?

[Greg2013]

Just trying to interpret this. What do the bars mean?

The temperature range at which gelatinisation occurs

[Sorcerers Apprentice]

This years new season Irish barley has a higher gelatinisation temperature, if using this you will need to mash in at 64C to get conversion.

[imark]

Interesting. How do you find that out and does it vary much?

[Sorcerers Apprentice]

Last year before the new season barley appeared we would have been mashing in at 61,5/62 C to achieve the desired attenuation limit.

[Beerbuddha]

The higher temp mash is required because of the high temperatures last summer. The summer temp basically killed some of the enzymes in the barley hense high mash temp to counteract this.  I wouldn't expect we will not see these Conditions in Ireland for a long time ! Once in ten years . Somewhere like Poland it can be 1 in 2 years so it all depends on where the grain originated from.