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Old 12-14-2012, 12:49 AM   #11
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Quote:
Originally Posted by Yooper View Post
Even distilleries use other grains in their corn mash. I do not know the numbers, but I just always it was because it was due to the lower diastatic power of corn.
That's what I thought.
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Old 12-14-2012, 12:49 AM   #12
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Hmmm...... is this thread about beer,....................or shine?

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Old 12-14-2012, 12:56 AM   #13
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beer....trying to make an all corn beer and spent a great deal of time only to fail.. I will however succeed...somehow. I do not want to add sugar or 2 row but I may have to. Although it seems what I missed was the cereal mash after malting.
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Old 12-14-2012, 12:57 AM   #14
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chicha does not use any other grain in the mash and it is a beer but it is only 1-3% ABV so obviously there are conversion problems there.

 
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Old 12-14-2012, 01:48 AM   #15
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Quote:
Originally Posted by eastoak
chicha does not use any other grain in the mash and it is a beer but it is only 1-3% ABV so obviously there are conversion problems there.
Chicha is made by actually chewing/masticating the corn and then fermenting it. It's my understanding that the saliva provides what's necessary to convert

Sam from Dog Fish did an episode on this when his show was on TV, forgot what it was called....
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Old 12-14-2012, 02:04 AM   #16
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maybe I shoulda tossed in some enzymes...oh well more studying
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Old 12-14-2012, 05:14 AM   #17
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Quote:
Originally Posted by duboman View Post
Chicha is made by actually chewing/masticating the corn and then fermenting it. It's my understanding that the saliva provides what's necessary to convert

Sam from Dog Fish did an episode on this when his show was on TV, forgot what it was called....
that is a type of chicha and the mouth processed corn is called muko (after it's processed), it's not sprouted but dried, ground and chewed. this is not as common anymore being so laborious.

 
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Old 12-14-2012, 08:04 AM   #18
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Quote:
Originally Posted by duboman View Post
Chicha is made by actually chewing/masticating the corn and then fermenting it. It's my understanding that the saliva provides what's necessary to convert

Sam from Dog Fish did an episode on this when his show was on TV, forgot what it was called....
Saliva contains α-amylase, just like malted barley does. Chew on a few grains or some potato and do an iodine test every couple of minutes, you'll see that the starch is being converted. Or if you keep on chewing, you'll actually taste the sweetness after a while.

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Old 12-14-2012, 05:25 PM   #19
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Tizwin isn't chicha. It's malted,dried, & mashed/boiled. Not much is said in the articles I found.
http://en.wikipedia.org/wiki/Tiswin
http://www.sacred-texts.com/nam/pla/jat/jat76.htm
Hope these help a little.
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Old 12-14-2012, 07:30 PM   #20
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I believe Shiners use at least 25% malted barley in their grain bill to get enough DP to convert the corn.

Edit:

It's my understanding you need an average diastatic power of 70 for overall conversion of mash.


Diastatic Power as reported by
Cargill Malt Specialty Group:
Grain Type
Diastatic Power in Degrees Lintner
2-Row Pale Malt
110
6-Row Pale Malt
150
Highly modified Pilsner Malt
125
Malted Wheat
120
Vienna Malt
100
Munich Malt
70
Crystal Malt
0
Unmalted Wheat
0
Chocolate malt, roast barley
0
Unmalted Adjunct grains (rice, corn)
0

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