Determination of Adjunct extract

[Dheeraj]

How to determine the extract of Oats and Rice? Can we use the malt-4 ASBC procedure to determine the the extract?

Thanks

[gitchegumee]

Exactly what are you looking for? There isn't much "extract" without enzymes. You looking for extract obtained using malt enzymes? Or total available starch? How would you use this parameter?

[Dheeraj]

See details in a picture, I need a procedure to determine the potential extract for Rice and Flaked oats, and I need this to check the sugar/Extract balance in a system. Malt data is available by the malster, but predicting low or high values for the adjunct can create differences in the extract balance.

Thanks

[plh]

Do you need exact? or an approximation? An approximation for Oats when mashed with barley Malt is 25 SG points per pound per gallon of water. You can tune it with your results after a couple batches.

http://scottjanish.com/case-brewing-oats/

[Fausto Yu-Shan]

A couple years ago, we did it on Corn Grits following the EBC method plus with use of pycnometers and external enzyme alpha amylase.
After reviewing the ASBC Adjunct Materials Methods Cereals 5. Extract, they refer you back to Malt-3, Malt-4 and Malt-6, so according to their information it is possible.

[Dheeraj]

A couple years ago, we did it on Corn Grits following the EBC method plus with use of pycnometers and external enzyme alpha amylase.
After reviewing the ASBC Adjunct Materials Methods Cereals 5. Extract, they refer you back to Malt-3, Malt-4 and Malt-6, so according to their information it is possible.

Can you share the procedure if possible?

Thanks