This brewing method almost complies with the concept : GAP - Grocery And Produce
Ingredients for Brewing of 15 L Beer 5,1 % Alc.
500 g Quinoa Kernels and 500 g Dehulled Wheat Kernels for fungal Malt Preparation
500 g Spelt Flour - 500 g coarse milled Wheat Flour -1000 g Flaked Oats
SafBrew Yeast T-58 - Aspergillus Oryzae Mould Culture - 30 g Black Malt
Soaked Grains are drained for 30 Minutes and then transferred to a Bamboo steaming Container.1000 g of Kernels have absorbed 330 g of Water.
Bamboo Container is put into Pressure Cooker with 200 ml of Water added.
Pressure Cooking for 30 Minutes - then put aside keeping Cooking Lid on - until Temperature has declined to 30 C.
Fungal Inoculation and Incubation
IMPORTANT : THE CULTIVATION OF FUNGAL CULTURES MAY IMPOSE A SERIOUS HEALTH RISK IF SANITARY PROCEDURES ARE NOT APPLIED - KEEP YOUR HANDS AND ALL UTENSILS HYSTERICALLY CLEAN AT ALL TIMES DURING HANDLING OF BIOLOGICAL MATERIAL .
To propagate the Fungus Aspergillus Oryzae upon The pressure cooked Kernels I use A small stainless Steel Smoking Device with a tight Clamp fitted and vented Lid.
The Pressure cooked and cooled Kernels are spread evenly upon A clean Towel, which have been laid into The smoking Device.
Using A clean Sieve Mould Spores are spread evenly upon The Surface of The Kernels.
The Kernels are neatly cushioned in The Towel
The Lid is put on and Clamps are tightened. Temperature Sensor is inserted and The next 3-4 Days Temperature must be kept at 25-30 C.
Every 24 hours Lid is opened and Kernels are carefully dislocated to prevent lumping and to promote even Growth of The Aspergillus Mycelium.
Following 48 hours of Incubation Kernels are now beginning to agglomerate and The Surface has obtained a slight Icing Sugar Appearance.
Temperature is now quicly increasing due to advanced Fungal Metabolism.
For The next 24 Hours The moulded Grain will be allowed to continue growing only without The Lid inserted to keep Temperature at An appropiate 30 C.
Following 72 Hours of Incubation all Kernels are infused with Fungal Mycelium. A slight yellow/green colour is appearing upon the surface, which is due to The initiating Development of Mould Spores. This sign is An Evidence of A little too extended Incubation.
The Fungal Malt should preferably be harvested being all white in Colour, though also being thick and "fur - like" coated.
The Fungal Malt at This Point have by now produced and thus contains All neccessary Enzymes for converting Carbohydrates and Proteins in unmalted Grain into Yeast fermentable Substances.
The Fungal Malt Cake is now put into A Polyethylene Bag and is stored frozen until It has to be used for Brewing.
A Handful of The Fungal Malt is allowed to Incubate for further 72 Hours.
Sporulation Process is near Completion. The crumbled and molded, dusty Kernels are stored in A clean Bamboo Container with Lid, and will now be stored in A dry and cool Spot until Future Use.
The Fungal Malt has now been contained in The wooden Box with Lid for approx. 2 weeks and is now absolutely dry. Harvesting of Spores can be performed by sieving the molded Kernels. Put Sieve with Kernels inside a Plastic Bag -close The Bag and sift gently. Spores will be liberated in huge Amounts from The Kernels and will be deposited in The Bag as a fine dusty Layer. Remove Sieve and add 50 g of pure Corn Starch to The Plastic Bag. Close Bag and shake vigorously. The Spores will now be diluted and distributed appropiately in The Starch Matrix, and can now easily be used as An Inoculum in future Fungal Malt Preparations.
Yeast Starter Propagation
30 g of colouring Black Malt and 370 g of Water in A Polypropylene Flask - ready for Mixing and Cooking
Black Malt (contains no active Enzymes) and Water is cooked in MW Oven.
The Black Malt Decoction is left at Room Temperature for 24 Hours, followed by A Repetitive MW Cooking to kill The inevitable Birth of Hords of Soil Bacteria, which are Offsprings of dormant Spores, awakened by The thermal MW Cooking.
Following a cooling down to a Temperature of 25 C, A Dash of SafBrew T-58 freezedried Yeast Culture is added.
Shake The Bottle vigorously and often in The Beginning to initiate A vivid Growth of These hungry Organisms.
Within 24 Hours of Incubation at 20 C This ½ L Yeast Starter has evolved to more than 1 Billion fanatic Individuals.
1000 g of OatMeal Flakes, 2000 g of Water and 5,5 ml of Lactic Acid (80%) are boiled to A Porridge.
1500 g of boiling Water and 1500 g of cold Water are added followed by Addition of The premade 1000 g of frozen Fungal Malt.
Adjust Temperature to 45 C and pH to 5,3 for the next 60 minutes. The Fungal Malt contains sufficient Beta Glucanase Enzyme to reduce Mash Viscosity significantly.
Then add 500 g of Spelt Flour and 500 g of Wheat Flour together with 2000 g of boiling Water and Another Addition of 5,0 ml of Lactic Acid (80%) to increase Temperature to 55 C and Maintainance of a pH of 5,3.
This Protein Rest is performed during 30 Minutes.
Perform 2 Decoctions of Each 1500 g by extracting with A Sieve some very thick Sludge from The Main Mash, and cooking These seperately in A Pot.
Adjust Temperature to 65 C.
Keep Temperature at 65 C for 60 Minutes to complete Starch Saccharification Rest.
Then add 8000 g of boiling Water and bring the Mash to A steady Boil for 30 Minutes.
Having finished Cooking, bring Temperature swiftly down to 30 C.
The tepid Mash is transferred to A fermenting Vessel and The 500 g Yeast Starter is added.
Dont forget to Shake-Rattle and Roll the Bucket insanely right from The Beginning to promote Aeration and healthy Development of The Fermentation.
Similar to Japanese Sake, This Beer is fermented on The Grain without previous Filtration.
Following 3-5 Days of Main Fermentation at 18-20 C, The Brew is going to be filtered through A fine vowen Cloth to get rid of coarse Particles.
The fermented Mash has now been filtered through A 250 Micron Nylon Bag. 13 L of Beer with A Final Gravity of 1002 is obtained - 3 Kg of wet spent Grain is left in The Filter Bag - 1 Kg of CO2 has been exhausted during Fermentation.
Finally A resting Period of 14-21 Days will secure A proper sedimentation of Yeast and unfermented Colloides, before Final Bottling and Bottle Conditioning will end The Physical Fungal Beer Processes.
The finished beer has a sufficient carbonation and a strawlike colour with some haze propably due to the high content of wheat. The beer is very sparkling but has absolutely no foam retention and I find the taste too dry and acidic. In my next attempt I will perform the starch saccharification step at 68-70 C and shorten the time during protein rest.