Hi guys, I have a question for you .. In general, barley malt retains (absorbs) about 1 liter of liquid per kg of malt ... My question: the unmalted cereals that are gelatinized then converted by enzymes how many liters of water do they absorb? Is there a table? I am especially interested in corn .... of course I am not talking about squeezing the grains ... think of a beer (homebrewing) where we set the values in the software .. where the grains are not pressed. I hope I was clear, thank you very much.
That's a great question. Why not test your own? Measure out a kilo of grain, or 100g, or whatever, soak it in water, drain weigh it again, subtract the first from the second. 1g=1ml:)
I thought about it but I finished my corn, I thought that some forum member has a table or something like that .. Dipping alone is not enough, you should do the whole process: gelatinization, starch conversion and then drain ...
Post time 2022-11-3 08:37:04
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