Background
This experiment is a test to see how the enzymes from malt and koji combine to make a hybrid amazake. Traditional amazake made with koji produces glucose, a sugar that is about two-thirds as sweet as sucrose (table sugar). Malt, on the other hand, primarily produces maltose, which is only about one-third as sweet as sucrose. By combining these two, the goal is to create an amazake that has a malty flavor but is significantly less sweet than a traditional version, potentially making it more palatable and versatile in non-alcoholic drinks.
Recipe
Ingredients
90g [[Oat|oats]]
45g Light Munich Malt (from [[Valley Malt]])
90g Dried Koji
400g Water
Equipment
Blender
Glass Jar
Instructions
-
Preparation
Boil the oats until they are soft enough to be smashed between two fingers. -
Blending
Lightly blend the cooked oats and malt with the water. -
Combining
Add the blended mixture and the dried koji to a jar and mix to combine. -
Incubation
Let the mixture sit overnight (approx. 12 hours) at 140°F / 60°C.
Notes and Observations
- The finished amazake has a pleasant flavor reminiscent of oats, milk, and traditional amazake.
- This amazake can be reduced down to make a caramel without any other additions.