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Old 05-07-2014, 04:00 PM   #11
mdautry
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Apr 2013
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As far as malting the corn goes, my research indicated that there are several ways to extract sugar from corn. Yes saliva has an enzyme which will break down the corn much like barley has naturally. I have read accounts of settlers throwing corn bread or porridge directly into the kettle in order to create beer. This was done because of two reasons, it was not customary for Europeans to chew malt nor was it normal for them to germinate corn. The early settlers of the now USA found it very difficult to germinate corn and were desperate for beer. As the Native Americans were very good at growing corn (see: growing corn - The Three Sisters) and not grain, the settlers were thusly screwed until they formulated a work around.

The bottom line here, I do not know what I'm doing and this is extremely experimental!

Also, I would encourage others to use flaked corn in their recipe as it will undoubtedly create a much better beverage...

I'm not familiar with amylase additives, where could I pick that up and how much would be needed per pound of corn?

Salud!
Michael


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Old 05-07-2014, 07:18 PM   #12
HBngNOK
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Kudos for having the huevos to experiment. Keep us updated. There is a romance about using corn that really appeals to me!



 
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Old 05-07-2014, 11:18 PM   #13
seabass07
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You can get amylase enzyme at any home brew shop. You can also use beano in a pinch if you wanted. But you're going to end up with a weak starchy drink otherwise.
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Old 05-08-2014, 01:57 AM   #14
mdautry
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Thanks for the feedback, this is try # 1. I will keep everyone updated as I learn more...

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Imagine a beautiful banana bread aroma but replace banana with clove, cinnamon, fennel, mint, and brown sugar.

It's awesome, hopefully a good sign...


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Old 05-08-2014, 01:58 AM   #15
Joewalla88
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In my experience, the powder amylase works pretty good for conversion. You can just add it to the fermentor.

 
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Old 05-08-2014, 02:56 AM   #16
troy2000
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Quote:
Originally Posted by mdautry View Post
Thanks for the feedback, this is try # 1. I will keep everyone updated as I learn more...

Attachment 198069

Imagine a beautiful banana bread aroma but replace banana with clove, cinnamon, fennel, mint, and brown sugar.

It's awesome, hopefully a good sign...


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Looks like a good start.
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Old 05-08-2014, 01:31 PM   #17
patthebrewer
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Very Cool!! I love experimental brewing! Let us know how it turns out
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Old 05-08-2014, 01:59 PM   #18
Indian_villager
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I'm glad you picked this up. I was hoping to experiment with this at some point. I was thinking flaked corn and 6 row to help conversion.

 
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Old 05-08-2014, 06:50 PM   #19
mdautry
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Chicha from Ayacucho is made with wheat, barley, and chickpeas so I would consider the addition of malted grain to be authentic to this style.

As to Troy, talking about Molle or Chicha de Molle... In Huanta a very refined Chicha de Molle is made with red seeds from the Molle tree, the hangovers are so widely known that it is a thing of legend in South America.


Well, I took seabass' advice and purchased some amylase from the HBS and tossed it into the fermenter. I wanted to experiment with cooked corn meal but found the Amylase to be so cheap I cant find any reason I shouldn't use it.

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This bottle was $1.50 and you only use 1/2 a tablespoon per 5 gallons. This bottle should last a long time...

Salud!
Michael


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Old 05-08-2014, 07:03 PM   #20
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When making an American Lager you do a cereal mash by adding 6-row malt to the grits. You do a step mash at 131 for 15 minutes, 158 for 20 minutes, 180 for 10 minutes and then boil for 15 minutes. 6-row has better enzymes for converting rice and corn. This is usually added back to the rest of the mash to raise the temps from a protein rest to a beta amylaze rest. In your case that wouldn't be done and you could boil longer. Just something to think about if you try this again. Hope it works out for you!


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