Processing whole kernel corn for cereal mashing.

[Bennypapa]

I grew some hickory king corn last year and I'd like to use it to make a Ky Common. I don't have a corona mill.

I do have a food processor, and a normal grain mill.

What are some ways to process this corn in preparation for a cereal mash?

I had thought about soaking it in water until it starts to soften a bit and blitzing it in the food processor to break it up some. What do you think about that? Would it be better to put it in the processor dry?

How fine should I try to get it broken up? Should it be like corn meal or can I use a bit coarser "grind".

Thanks,
Ben

 

[wilserbrewer]

A coarser grind will require a longer mash....

Your gonna want to cook or gelatinize it, so maybe easier to cook than chop it up.

You food processor should work for smaller quantities.

Roller mill not applicable IMO.

If you plan on using large amounts, a corn grinder aka corona mill is the tool

 

[Bennypapa]

Yes, we are doing a pre prohibition split 2 part mash. One is the corn with 6 row mashed in at a lower temp but brought up to boil until gelatinized then added to the main mash as a temperature infusion to bring the whole thing up to sacharification temp.

 

[hottpeper13]

What are you planning to do about the oil in the germ? That is removed before making flakes or grits.

 

[dshepard]

I make a "Chicken Feed CAP" and ended up buying a Corona mill as that is actually what it was designed for. I boil the milled corn in a 5 gallon pot for about 45 minutes or so and then incorporate into main mash ala decoction mode. Beer comes out fantastic!

hottpeper13 I have never had a problem with oil, ignorance is bliss.

This is the method I have used numerous times from an article by Jeff Renner (excerpt from The Revival of the Classic, Zymurgy Sept/Oct 2000):

"I mash about five ounces of malt for every pound of adjunct. Use about a quart and a half of treated mash water per pound of corn, two quarts for rice. Rest at about 153°F for 20 minutes, then bring to a boil.
Rice and corn meal should be cooked covered about 30 minutes; grits or polenta 45 minutes to an hour. Stir as you bring them up to a boil and occasionally during the boil, adding more water if necessary. It’s best not to overcook rice, but corn can be cooked longer for more flavor and color reactions to take place in the cooker if you want these."

https://www.homebrewersassociation.org/attachments/0000/1298/SOzym00-Pilsner.pdf

Getting ready to brew this again in a couple of weeks once my lager fermenter is freed up.

 

[Bennypapa]

What are you planning to do about the oil in the germ? That is removed before making flakes or grits.

HMMM I was gonna just brew with the whole grain.
How much oil is in a pound of corn and what will that do in a beer?

How is the germ removed on a commercial scale?

 

[Bennypapa]

I make a "Chicken Feed CAP" and ended up buying a Corona mill as that is actually what it was designed for. I boil the milled corn in a 5 gallon pot for about 45 minutes or so and then incorporate into main mash ala decoction mode. Beer comes out fantastic!

hottpeper13 I have never had a problem with oil, ignorance is bliss.

This is the method I have used numerous times from an article by Jeff Renner (excerpt from The Revival of the Classic, Zymurgy Sept/Oct 2000):

"I mash about five ounces of malt for every pound of adjunct. Use about a quart and a half of treated mash water per pound of corn, two quarts for rice. Rest at about 153°F for 20 minutes, then bring to a boil.
Rice and corn meal should be cooked covered about 30 minutes; grits or polenta 45 minutes to an hour. Stir as you bring them up to a boil and occasionally during the boil, adding more water if necessary. It’s best not to overcook rice, but corn can be cooked longer for more flavor and color reactions to take place in the cooker if you want these."

https://www.homebrewersassociation.org/attachments/0000/1298/SOzym00-Pilsner.pdf

Getting ready to brew this again in a couple of weeks once my lager fermenter is freed up.

Did you ever have any problems from oil in the germ?

 

[estricklin]

I have not used whole dried corn before, but I have used corn meal. Works fine, just boil it like you were cooking grits, and then mash it. Increases surface area, very effective. None of the stale flaked corn taste either.

 

[dshepard]

Did you ever have any problems from oil in the germ?

I did not.

 

[Bennypapa]

I did not.

Thank you.