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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Mashing cornstarch and 6-Row
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Old 05-19-2013, 08:53 AM   #1
dmarc85
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Default Mashing cornstarch and 6-Row

Would it be possible to use a base malt containing excessive enzymes (like 6-row) with a bunch of corn starch to make a corn-beer?? It seems that this could be possible as american whiskey is made of corn derived fermentables...

Now that I think about it, maybe a better question would be, does corn malt contain enzymes that can be used to convert starches to sugars? Anyhow let me know your thoughts. I think it could be an interesting concoction!

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Old 05-19-2013, 01:33 PM   #2
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Corn contains no starch breakdown enzymes but as you pointed out, 6-row can cover you.

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Old 05-19-2013, 02:04 PM   #3
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Use flaked corn, not corn starch.

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Old 05-19-2013, 04:01 PM   #4
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Originally Posted by dmarc85 View Post
Would it be possible to use a base malt containing excessive enzymes (like 6-row) with a bunch of corn starch to make a corn-beer?? It seems that this could be possible as american whiskey is made of corn derived fermentables...

Now that I think about it, maybe a better question would be, does corn malt contain enzymes that can be used to convert starches to sugars? Anyhow let me know your thoughts. I think it could be an interesting concoction!
You seem to asking two different things here.

Yes you can use cornstarch but it will not give you any corn flavor. It will lighten the beer if that's what you want. Coors and possibly some others use cornstarch as an adjunct. Mix the cornstarch with the dry, crushed malt before adding the strike water.

Yes corn malt has enzymes as all malt does but it's a DIY ingredient. If you want a corn flavor the easiest thing to do is use flaked corn as has been suggested.
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Old 05-20-2013, 06:25 AM   #5
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if you use corn starch your mash is going to get vary sticky, the starch in corn starch is activated with heat. and im thinking with it being a thickener it might cause some problems with the boil maybe a boil over

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Old 05-20-2013, 07:26 AM   #6
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polenta or corn grits, boil the hell outta them and add to mash, dirt cheap adjunct if you're going that route.

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Old 05-20-2013, 02:33 PM   #7
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polenta or corn grits, boil the hell outta them and add to mash, dirt cheap adjunct if you're going that route.
Much easier to just use instant/quick grits.

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