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Old 12-13-2012, 11:08 PM   #1
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Default Can someone explain what went wrong ( malted corn)

I soaked the shelled corn in water,,, got sprouts about an inch long.. put it in a pillow case in teh dryer and got all of the sprouts off....ran it through a grinder ( major pain in the rear) Mashed it at 150 degrees tonight for 90 minutes.. 5 gallons had an adjusted hydro reading of 1.019...SHOULD have been about 1.050.....I thought I did every thing right. The only change in my normal mashing I just did a full volume mash...no sparge.

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Old 12-13-2012, 11:09 PM   #2
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I soaked the shelled corn in water,,, got sprouts about an inch long.. put it in a pillow case in teh dryer and got all of the sprouts off....ran it through a grinder ( major pain in the rear) Mashed it at 150 degrees tonight for 90 minutes.. 5 gallons had an adjusted hydro reading of 1.019...SHOULD have been about 1.050.....I thought I did every thing right. The only change in my normal mashing I just did a full volume mash...no sparge.
You didn't use any 6-row barley with it, just corn?
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Old 12-13-2012, 11:27 PM   #3
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I thought the reason we had to process the corn either by gel rolling it (flaked) or doing a cereal mash, is because malting it didn't work like, or at least as well as malting barley does.

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Old 12-13-2012, 11:31 PM   #4
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I thought the reason we had to process the corn either by gel rolling it (flaked) or doing a cereal mash, is because malting it didn't work like, or at least as well as malting barley does.
That may well be true.. I used JUST corn, BUT I though when properly malted ( which I THOUGHT I did) it had a high enough power to convert on its own.. I guess maybe I was wrong. I also thought malting it removed the necessity of a cereal mash...again I was evidently wrong....back to the drawing board
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Old 12-13-2012, 11:33 PM   #5
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malting does work with corn, it's how they make chicha, and it's called jora after malting.

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Old 12-13-2012, 11:35 PM   #6
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i think distillers do this too, malt corn and make spirits.

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Old 12-13-2012, 11:40 PM   #7
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well I searched for a corn whiskey recipe to see where I went wrong because the process would be the same up to a point. They do exactly as I did EXCEPT they pour BOILING water over the corn after it has been malted and crushed. They let it set until it cools naturally, so they are malting it AND doing a cereal mash basically... Oh well try and try again.

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Old 12-13-2012, 11:45 PM   #8
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But then why don't we buy malted corn along with all the other grains? Why do we still have to further break it down with grain in a cereal mash or use it processed in some other way? I don't think malting it alone is good enough. I'm thinking even though you malt it, you still need something with distatic power to fully convert it.

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Old 12-13-2012, 11:46 PM   #9
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well I searched for a corn whiskey recipe to see where I went wrong because the process would be the same up to a point. They do exactly as I did EXCEPT they pour BOILING water over the corn after it has been malted and crushed. They let it set until it cools naturally, so they are malting it AND doing a cereal mash basically... Oh well try and try again.
So you WERE missing a further step to it. Cool!!!
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Old 12-13-2012, 11:47 PM   #10
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But then why don't we buy malted corn along with all the other grains? Why do we still have to further break it down with grain in a cereal mash or use it processed in some other way? I don't think malting it alone is good enough. I'm thinking even though you malt it, you still need something with distatic power to fully convert it.
Even distilleries use other grains in their corn mash. I do not know the numbers, but I just always thought it was because it was due to the lower diastatic power of corn.
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