I want to experiment with brewing using acorns. Specifically acorn starch, which once extracted, is similar to cornstarch or potato starch. My plan is to just add malt (or enzymes) like I would with any other adjunct. Is there any reason separated starch might cause issues i haven't thought of?
I'm doing a mash with no malt, I usually only use alpha to thin out my corn and I'm wondering about dosing. it seems like all the instructions I'm seeing for gluco are for adding to beer to increase attenuation where you may already have some malt. is there a conversion for how much powdered gluco to use if you aren't using any malt? is it the same no matter how much grain you are converting? instructions usually say something like 1.5 teaspoons per 5 gallons.