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Old 12-15-2012, 02:13 AM   #31
Malticulous
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The American Handy Book of the Brewing and Malting mentions all malted corn beers but says that they had a disagreeable flavor.



 
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Old 12-20-2012, 08:12 PM   #32
joetownhound
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Here is a link to all corn malt beer thought that this would help.
http://www.localharvest.org/blog/rea...ha_de_jora_for

Also done a lot of reading on the subject and have read that corn malt have enough dp to convert itself but not as much as barley.
Hope that this help.



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Old 12-20-2012, 08:28 PM   #33
joetownhound
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Quote:
Originally Posted by Misplaced_Canuck View Post
If the overall temperature of the grain went above the maximum temperature for the enzyme, the enzymes will have been deactivated.

A quick google shows that folks air-dry the corn once it has sprouted, usually using a fan.

You may want to try it on a smaller scale, say 4 or 8oz and see how it goes.

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Old 12-20-2012, 08:32 PM   #34
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The native Americans did air dry the malted corn.
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Old 03-07-2013, 02:31 AM   #35
Benjambo
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Mar 2012
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How much corn did you actually use? I am fermenting up a 5gallon batch right now, and I got OG of 1.048 with 14lbs. And only about 5 of that was malted, the rest cornmeal and sugar.
When the corn sprouts are about an inch long, there should not be any starch left in the kernel. It will have all been converted to simple sugars for the baby plant to consume while its breaking the surface of the ground in search of the sun. The enzymes should still be there though, that's why you can use cornmeal. They will break up the starch in your boil, provided its not too hot to kill them off. Be forewarned, the meal makes a big mess to clean up afterwords.

 
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Old 03-07-2013, 02:50 AM   #36
Benjambo
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Mar 2012
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FYI, when drying your newly malted corn, do not let the temperature go above 130. Anything higher will start killing off the enzymes. If you have the time, let it air dry in a sunny area. Also, when when heating on the stove, keep your temp between 140&150. The enzymes will die off at higher temps, and try to keep your boil around 45 minutes max. Again, the enzymes start dying off at boils longer than that. Hope this helps a bit. It's all the special info I've been able to come up with in my trials

 
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Old 03-07-2013, 11:28 PM   #37
OHIOSTEVE
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thanks for the info.....brewing has been on hold.. I have a few gallons of different things setting in the ferment room that have ben done for months and just need kegged...havent even done that yet.
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Old 08-12-2013, 05:52 PM   #38
bayern-kaiser
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in case no one has recommended this yet corn malt is rather delicate, if you want to ensure proper conversion do not dry it before the cereal mash, dryed corn malt will have a dp of 40 at best and typically much lower due to excessive temperatures during drying, but wet it can have a dp in the 200 range wet malt is always more potent


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