Does anyone know how to determine what the maximum percentage of adjuncts can be for various base malts, especially the ones below?
I have these malts on hand:
Great Western Pacific Northwest Premium Two-Row Malt (125 Lintner)
Paul's Pale Ale Malt (45 Lintner)
Maris Otter (49 Lintner)
I don't know for sure what their diastatic power is. All of the Lintner figures above are based on google searches. The values come from various anecdotal sources. I linked above to the source that I found. I am assuming that the North Country Malt in Canada is the same as the Great Western since both are owned by ConAgra and Great Western is the US distributor.
I'm going to brew a variation of YooperBrew's AG Corn Cream Ale, and I was considering using Paul's Pale Ale Malt and I'm concerned about having enough diastatic power to convert all the starches.
16 lb Base Malt (Paul's Pale Ale Malt) - 71.11%
4.5 lb Flaked Corn - 20%
1 lb Biscuit Malt - 4.44%
1 lb Cara-Pils - 4.44%
That's near 30% adjuncts. Will this work? If it won't work with Paul's, will it be OK with the American 2-row?
Also, does flaked corn need to be boiled before adding to the mash?
I have these malts on hand:
Great Western Pacific Northwest Premium Two-Row Malt (125 Lintner)
Paul's Pale Ale Malt (45 Lintner)
Maris Otter (49 Lintner)
I don't know for sure what their diastatic power is. All of the Lintner figures above are based on google searches. The values come from various anecdotal sources. I linked above to the source that I found. I am assuming that the North Country Malt in Canada is the same as the Great Western since both are owned by ConAgra and Great Western is the US distributor.
I'm going to brew a variation of YooperBrew's AG Corn Cream Ale, and I was considering using Paul's Pale Ale Malt and I'm concerned about having enough diastatic power to convert all the starches.
16 lb Base Malt (Paul's Pale Ale Malt) - 71.11%
4.5 lb Flaked Corn - 20%
1 lb Biscuit Malt - 4.44%
1 lb Cara-Pils - 4.44%
That's near 30% adjuncts. Will this work? If it won't work with Paul's, will it be OK with the American 2-row?
Also, does flaked corn need to be boiled before adding to the mash?