Gelatinization Temperatures for Adjuncts
Posted to HBD #2092, 7/9/96,
by Rob Lauriston,
Gelatinization of barley starch has been mentioned recently, and people
periodically ask about how to treat adjuncts. The following is from
"Malting, Wort Production and Fermentation", which is volume 2 in "An
Introduction to Brewing Science and Technology (Series II)" from The
Institute of Brewing.
Gelatinization temperatures of starches
starches gelatinization temperatures 'C
"[The table...] illustrates why some adjuncts are cooked and others are not.
Since starch conversion in the mash tun occurs most efficiently at about
63-65'C, those starches which gelatinize above 65'C would yield little
extract if they were not heated beyond 65'C (or cooked) to ensure general
liquifaction. Maize, rice or sorghum grits are usually cooked with 5% malt
(or heat-stable alpha-amylases) to keep the cooked grits in a liquid form.
The cooked grits are then transferred to the mash mixture for conversion.
The alpha-amylase of the malt is responsible for the liquefaction during