Maize questions.

[bigin31]

After mashing my third batch this weekend I thought it appropriate to ask about Maize usage even though its too late. LOL. I just through my maize in with the grain when I mashed. Did I do it right? Or should I hae waited to the boil to insert maize?

 

[Dwain]

The maize you use must be cooked. If you bought it from a HBS, it was probably flaked or gelatinized. If not, the starch molecules won't be reached and broken down by the malt enzymes. You can do it yourself. Do a search and you should be able to find out how - Dwain


Yeah, should have made that clear, if it's flaked or gelatinized, just throw it in. Thanks,ODaniel.

 

[KYB]

Yea if it was Flaked Maize you just throw it in the mash. Otherwise, what he said.

 

[bigin31]

Thanks. It was flaked. It is fermenting beautifully by the way.

 

[CalmYourself]

I brewed with regular, non-flaked maize this weekend.

Put in in 70C water for around an hour, the brought it to the boil and added it directly to the mash.

Was a definite gravity increase so can I assume that it was gelatinized properly and the 2-row's enzymes were able to convert starches into sugars?

 

[Cpt_Kirks]

I use flaked maize in my Mexican Ambers. Pretty much a Vienna Amber, with corn added.

I keep fine tuning the recipe, the latest batch is my best so far.

:rockin:

 

[Bob]

I brewed with regular, non-flaked maize this weekend.

Put in in 70C water for around an hour, the brought it to the boil and added it directly to the mash.

Was a definite gravity increase so can I assume that it was gelatinized properly and the 2-row's enzymes were able to convert starches into sugars?

Unfortunately, no, you cannot assume that. Gravity, as observed by brewing instruments, is influenced by starches as well as sugars.

It is normally advised to boil non-malt adjunct grains for at least 20 minutes to ensure complete liberation of starch from the protein matrix. The soaking really didn't do anything. You need to boil it.

I don't know how that will impact your beer! If you end up with a lot of haze and excess body, that's something to consider as a culprit.

Cheers,

Bob

 

[david_42]

Was a definite gravity increase so can I assume that it was gelatinized properly and the 2-row's enzymes were able to convert starches into sugars?

Yes, although boiling is recommended, all you really have to do is keep the corn above its gelatinization temperature. 70C is the minimum for ground corn. Complete gelatinization occurs at 84C. Boiling is just simpler to maintain.

 

[bigin31]

Also if you think you have some complexs in there you can throw in a little amylase or Beano to break down the long chains.

 

[z987k]

Also if you think you have some complexs in there you can throw in a little amylase or Beano to break down the long chains.

In the mash sure, do not do this to your fermenting beer.

 

[bigin31]

In the mash sure, do not do this to your fermenting beer.

+1 Sorry I didnt specify.