You are gonna be happier with a cooked mash when you remove the grains after cooking and before fermenting. As far as more alcohol -- I dont think so. You can ferment on the grain if you boil your water and pour it over the grains, add the melted sugar water to the grains and let it cool before adding yeast. Now this is really a sugar wash that you are trying to get grain flavor with and it does work somewhat.
Now... with a grain mash - you heat the grains in water hold for a period of time (1.5 hours for conversion) and then DRAIN the water into the fermenter.
But not with the grains, I did it once and it was terrible but I might have screwed it up. The two recipes above havent failed to satisfy yet.
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07-21-2010, 01:57 PM
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