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Old 09-23-2011, 02:19 AM   #11
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Originally Posted by AiredAle View Post
From memory, the barley malt is added to cereal mashes to reduce the viscosity of the mash. Too thick, it can char if heated, or just be a pain to handle. The amylase in the malt reduces the dissolved starch molecular weight and that reduces the viscosity of the water phase of the mash.

That's my recollection from reading about this subject a couple years ago. Mind you I have cliff memory, after some time the memory falls off the cliff never to be seen again.
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Old 09-23-2011, 06:23 AM   #12
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You could malt the corn

http://xb-70.com/beer/chicha/ch_malti.htm tells you how to make corn malt.

I don't know how much the corn would then be modified or even if the corn has the correct amount of enzymes to convert many of the starches into sugars. I'd try it as a 40/60 split with Two-row.

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Old 09-23-2011, 04:28 PM   #13
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Great link! Thanks!

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Old 09-23-2011, 05:03 PM   #14
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You can use 6-Row for more enzyme power. It is commonly used for light american lagers.
BYO has a recipe for a Dixie Clone that I may try this year, it is composed of 6-row and flaked corn.

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Old 09-24-2011, 06:41 PM   #15
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for 5-gal, I would take a pound of 2-row or a half-pound of 6-row, and do a cereal mash with 2-lbs of milled corn, taking it slowly from 110 degrees to 150 and then all the way to boiling (after verifying conversion), and add to the main mash that is at say 130 (use a brewing calculator or some math to result in 150) and you can make some Miller Genuine Draft...... :-) I would do it if I had free grain! I use this method with regular quaker oatmeal and stone ground wheat flour for my Wit... yes, a pound of flour, and the mash does not stick....

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