Well after asking about the purpose of corn, I decided I'd get corn. While I was at a grocery store in NJ that had a serious import selection of ethnic stuff I ran across Peruvian purple maize. I got two packs of corn for myself.
I had done a down and dirty test on the corn to sort of estimate the color I'll get from the corn. I did 25g in 250ml water. I placed it on a stir plate with a bar at 80C for about 20 minutes to roughly imitate a mash. Then I vacuum filtered the solids out and placed it in a spec. Based on the way SRM is determined for beer I came up with about 30srm.
I didn't feel like the corn would go through my mill. I didn't have any other sort of grinder to use besides my conical coffee grinder. I didn't want my corn to taste like coffee and I didn't want to ruin the grinder running corn though it. So I just took a medium sized pot and poured the whole corn into some water. I left it simmer for a good hour, and then I used a blender to break up all the softened corn.
The base recipe is for a flemish brown on the lighter side of brown but with the purple maize in there it should have an interesting color. It also have a neat flavor, for the most part like corn, but it is very rich in anthocyanins. As much as it pains me to use wikipedia as a source. According to wikipedia, purple corn has more antioxidant properties than any other food listed at more than 1600mg/100g.
Yeast will be ECY20 BugCounty. I will be fermenting in a bucket first than then transferring to a 6gal better bottle for the lengthy secondary fermentation.
This will be a sour beer destined for the super foods shelf!
I had done a down and dirty test on the corn to sort of estimate the color I'll get from the corn. I did 25g in 250ml water. I placed it on a stir plate with a bar at 80C for about 20 minutes to roughly imitate a mash. Then I vacuum filtered the solids out and placed it in a spec. Based on the way SRM is determined for beer I came up with about 30srm.
I didn't feel like the corn would go through my mill. I didn't have any other sort of grinder to use besides my conical coffee grinder. I didn't want my corn to taste like coffee and I didn't want to ruin the grinder running corn though it. So I just took a medium sized pot and poured the whole corn into some water. I left it simmer for a good hour, and then I used a blender to break up all the softened corn.
The base recipe is for a flemish brown on the lighter side of brown but with the purple maize in there it should have an interesting color. It also have a neat flavor, for the most part like corn, but it is very rich in anthocyanins. As much as it pains me to use wikipedia as a source. According to wikipedia, purple corn has more antioxidant properties than any other food listed at more than 1600mg/100g.
Yeast will be ECY20 BugCounty. I will be fermenting in a bucket first than then transferring to a 6gal better bottle for the lengthy secondary fermentation.
This will be a sour beer destined for the super foods shelf!