Editing Maize
The edit can be undone. Please check the comparison below to verify that this is what you want to do, and then publish the changes below to finish undoing the edit.
Latest revision | Your text | ||
Line 3: | Line 3: | ||
Maize (corn) is a cereal grain that can be used as an [[adjuncts|adjunct]] in beer. High additions contribute or corn or "popcorn" character.<ref>Krottenthaler M, Back W, Zarnkow M. Wort production. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> | Maize (corn) is a cereal grain that can be used as an [[adjuncts|adjunct]] in beer. High additions contribute or corn or "popcorn" character.<ref>Krottenthaler M, Back W, Zarnkow M. Wort production. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> | ||
Corn starch [[gelatinization|gelatinizes]] at (73-79°C vs 60-75°C ?). However, corn flakes and corn meal are typically gelatinized during production and can be added to a [[mashing|mash]] without further pre-treatment.<ref>Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. | Corn starch [[gelatinization|gelatinizes]] at (73-79°C vs 60-75°C ?). However, corn flakes and corn meal are typically gelatinized during production and can be added to a [[mashing|mash]] without further pre-treatment.<ref>Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:261.</ref><ref name=kunze1>Kunze W. Raw materials. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019.</ref> The extract content from corn is about the same as for barley malt. | ||
Corn contains a lot of oil that is typically removed during processing to produce flakes or grits.<ref name=kunze1/><ref name=esslinger>Meussdoerffer F, Zarnkow M. Starchy raw materials. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> | Corn contains a lot of oil that is typically removed during processing to produce flakes or grits.<ref name=kunze1/><ref name=esslinger>Meussdoerffer F, Zarnkow M. Starchy raw materials. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> | ||
Line 14: | Line 14: | ||
Maize has a gelatinization temperature above that of barley so it must be pre-gelatinized before use. It lacks a husk and has less protein than malt so it does not contribute to filtration in the mash/lauter tun and tends to dilute FAN, TSN, foam potential and color. It has less flavor potential than barley so it is used to enhance the drinkability of beers. It's said to give a smoothness to beer palates. Maize is thought by some to give a corn-like aroma and taste to beer.<ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref> | Maize has a gelatinization temperature above that of barley so it must be pre-gelatinized before use. It lacks a husk and has less protein than malt so it does not contribute to filtration in the mash/lauter tun and tends to dilute FAN, TSN, foam potential and color. It has less flavor potential than barley so it is used to enhance the drinkability of beers. It's said to give a smoothness to beer palates. Maize is thought by some to give a corn-like aroma and taste to beer.<ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref> | ||
==References== | ==References== |