I'd love to help, but I have no experience converting unmalted barley with malted barley, so I'm no direct help. I have
worked at converting unmalted cracked corn with malted barley, with so-so results. Now when I do unmalted grains, I use commercial enzymes to effect the conversion, and I'm much happier.
I hope this helps a little bit.
Zymurgy Bob, a simple potstiller Making Fine Spirits
--- In email@example.com, "Tom" <tomhawk412@...> wrote:
> Z Bob and/or Others:
> I'm working with a pot still. I have had pretty good results making whiskey from 68% flaked corn, 16% flaked rye, and 16% malted 2-row barley. I made some passable scotch whisky from 100% malted 2-row barley. Some of the all-grain recipes that I have reviewed indicate that a mash of 20% malted 2-row barley
and 8o% crushed grain will have adequate enzyme action to convert the starch in the grain to sugar.
> If I use 20% malted 2-row barley with 80% crushed plain barley will I get a wash comparable to one made with all malted 2-row barley. I'm considering using regular barley, the type that can be purchased at a feed store, for the starch with a malted 2-row barley from a local brew shop for the enzymes. The cost would be drastically reduced by using the feed store barley. Is this feasable or is it a dumb idea. I sure don't want to be penny wise and pound foolish.
> Thanks in advance for any help offered.