I'm planning an upcoming brewday where I want to divide my mash into three separate runnings (of about 1 gallon each), a triple parti-gyle so to speak. The mash would be primarily Pilsner malt, with hometoasted adjuncts of pale malt, amber malt, crystals 10 and 20, and maybe a bit of darker crystal as well. My plan is to take the first gallon of runnings and use it for a barleywine ready for (South American) winter, and the second runnings a table beer of some kind.
My question really is about the third runnings. I'm wondering if instead of pulling off the third runnings right away, can I instead add around a pound of api morado (it's basically just ground up purple hominy) and let the remaining enzymes in the mash convert the starches in the corn to fermentable sugars, and then take the last runnings? This would create, I don't know, a unique pale ale with a reddish tinge.
Really it boils down to this: will there be enough enzymes left over in the mash to convert the corn? If not, can I add some amylase enzyme to do the job?
Here's what api looks like:
People drink it here with hot with cinnamon, like North Americans drink hot chocolate: