Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Brew Science > Preparing corn for brewing?
Reply
 
Thread Tools
Old 09-19-2011, 08:58 PM   #1
dfassino
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Strum, Wisconsin
Posts: 6
Default Preparing corn for brewing?

I have a TON of corn where I live and my friend said I could have some to brew with. Trouble is I don't know what the process is to convert the corn to be able to brew with it efficiently. I just think it would be cool to brew a beer with some local ingredients. If it is something that is do-able let me know!


dfassino is offline
 
Reply With Quote
Old 09-19-2011, 09:47 PM   #2
BigEd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2004
Posts: 2,442
Liked 135 Times on 118 Posts
Likes Given: 23

Default

Mill it, then do a cereal mash and add that to the main mash.


BigEd is online now
 
Reply With Quote
Old 09-19-2011, 10:15 PM   #3
ajdelange
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: McLean/Ogden, Virginia/Quebec
Posts: 7,765
Liked 1035 Times on 819 Posts
Likes Given: 32

Default

I have no experience with this so the following is based totally on reading (and that some time ago). I hope you will get a response from someone who knows what he is talking about.

The first problem with whole corn is that it contains enough oil to ruin your beer. The oil is in the "germ" so this must be removed. No idea how that is done.

Second, the starch matrix must be broken down in order to release the starch for conversion to sugar. In commercial brewing the corn is put into a separate cooker with a portion of highly diastatic malt. The heat gelatinizes the starch and the enzymes convert them to sugar. This separate mash is then combined with the barley mash much in the way a decoction is combined with a rest mash. A texbook on commercial American brewing practices should give you the details you need.
ajdelange is offline
 
Reply With Quote
Old 09-20-2011, 02:27 PM   #4
Terrier
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: sherman oaks, california
Posts: 2
Default

Just chew it.
Do a you tube search for chewing corn
Terrier is offline
 
Reply With Quote
Old 09-21-2011, 05:19 PM   #5
audger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: ., Connecticut
Posts: 1,497
Liked 40 Times on 40 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Terrier View Post
Just chew it.
Do a you tube search for chewing corn
175 results of people/dogs/hamsters eating corn... what a fantasticly helpful suggestion.


back on topic...
corn kernels contain around 3.7% oil by weight. its not really fesable to extract that oil on the type of small scale we are talking about, in the same way that big production facilities do it.

it might be possible though to make a separate "corn mash", and either skim off, or just exclude, the top inch of liquid where the majority of the oil should float (being lighter than water). you would have to do some experiments and determine the best method, but it would be an interesting thing to try. if you could reduce that oil content by 90%, you would be left with around 0.3% corn oil by weight, which i dont think would have a huge impact on the beer; especially if the corn is not a large % of the total grain bill.

and actually, corn oil by weight is around 30% oleic acid, which is a great food for yeast cells. so if you get the oil content down low enough, the remaining residue should be broken down even furthur by the yeast themselves.
audger is offline
 
Reply With Quote
Old 09-22-2011, 01:20 PM   #6
dfassino
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Strum, Wisconsin
Posts: 6
Default

Thanks for the help! I'll give it a try on my next batch!
dfassino is offline
 
Reply With Quote
Old 09-22-2011, 01:30 PM   #7
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 1 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 22,099
Liked 4855 Times on 2905 Posts
Likes Given: 4078

Default

Quote:
Originally Posted by Terrier View Post
Just chew it.
Do a you tube search for chewing corn
He was referring to chicha, and just kidding.
__________________
- Andrew
passedpawn is offline
 
Reply With Quote
Old 09-22-2011, 01:33 PM   #8
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 1 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 22,099
Liked 4855 Times on 2905 Posts
Likes Given: 4078

Default

Quote:
Originally Posted by ajdelange View Post
In commercial brewing the corn is put into a separate cooker with a portion of highly diastatic malt.
I always wonder why cereal mashes are done with added barley. Why are the enzymes necessary if the cereal grain is then going to be added to the mash anyway (where there would be enzymes for conversion)?
__________________
- Andrew
passedpawn is offline
 
Reply With Quote
Old 09-22-2011, 01:36 PM   #9
mredge73
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
mredge73's Avatar
Recipes 
 
Join Date: May 2011
Location: La Porte, TX
Posts: 645
Liked 32 Times on 32 Posts

Default

Quote:
Originally Posted by Terrier View Post
Just chew it.
Do a you tube search for chewing corn
Try searching Chicha instead.
It will give you better results than just chewing corn.
Discovery Channel did a TV episode with Dogfish to create this Peruvian beverage a short while back. Corn is the major ingredient of this beverage.
mredge73 is offline
 
Reply With Quote
Old 09-23-2011, 12:15 AM   #10
AiredAle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Posts: 474
Liked 18 Times on 14 Posts

Default

From memory, the barley malt is added to cereal mashes to reduce the viscosity of the mash. Too thick, it can char if heated, or just be a pain to handle. The amylase in the malt reduces the dissolved starch molecular weight and that reduces the viscosity of the water phase of the mash.

That's my recollection from reading about this subject a couple years ago. Mind you I have cliff memory, after some time the memory falls off the cliff never to be seen again.


AiredAle is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Preparing for my first all-grain, need some help with water Tubba Brew Science 16 09-19-2011 06:49 PM
Calculation question (relating corn sugar to gravity) mrkeeg Brew Science 4 12-01-2010 09:02 PM
pH and Brewing Liquor (water treament and brewing salts) TheChemist Brew Science 22 07-06-2009 06:31 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS