Adjusters

[beersoulman]

Which grains/ adjuncts do I not need to mash ( just boil for a few minutes) so I can use them to adjust mashed brew before fermentation ? I mean if I do a big mash and boil and split it into two , I would like to make one of them different ... I know crystal would be ok . But what else?


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[Fil]

In one sense the only grains needed in the mash are those providing starch for conversion, so perhaps steep a few grains from each adjunct your considering using in warm water for a few mins and then try an iodine starch test, If starch is present it should turn the iodine pitch black and the grain in question will benefit from the mash, If the iodine remains redy brown then there isnt significant starch present and that adjunct could theoretically be steeped.

the iodine test wont tell you how much starch and therfore sugars an adjunct will contribute however, you could perhaps use brewing s/w for that by subtracting it from a recipe and working out how much sugar was derived by the drop in projected abv or OG

I suspect that the temp and ph of the mash and perhaps exposure to the enzymes of conversion may leech more from adjuncts than steeping alone could accomplish.. But until someone tries and finds out its just a suspicion.