[Sca-cooks] Help please...

[Craig Jones]

> Also sprach Stefan li Rous:
> >Drakey commented:
> >>I'm going to try with bean flour in the next week or so...
> >>
> >>Tonight I make Mung Bean Wine!!!!!
> >Oh my. Please let us know how it turns out and whether it is even
> drinkable.
> >For some reason this reminds me of the Mongols and kumiss and how
> >they must have been real desperate out on those steppes for
> >something alcoholic to drink.
> 
> Well, Stefan, by way of perspective, my buddy Master Ateno and I
> worked on a March Beer recipe from Gervase Markham a while back, and
> among the various late-season sweep-out-the-grain-barrel odds and
> ends it contains is a goodly amount of white peas, which you mash
> along with the various other grains. We then won a prize with it at a
> local brewing competition, and nobody died from drinking it.
> 
> And yes, this is probably a somewhat dilute form of legume to be
> brewing with, when compared to something called mung bean wine, but
> both peas and mung beans contains starches that can be converted to
> fermentables. In theory, it's plenty doable. You just have to learn
> how.
> 
> Of the smells produced in the fermentation process, which, as I
> recall in the case of March Beer were fairly... noticeable... I'm not
> qualified to comment, other than to say that all those proteinaceous
> nitrogen atoms have to go somewhere.
> 
> Adamantius

I happy to go into the whole concept of Koji/Amalyse/Diastatic potential
and all about the recipe but I suspect it's the wrong list...

D.