Maize: Difference between revisions
Tags: Mobile edit Mobile web edit |
mNo edit summary Tags: Mobile edit Mobile web edit |
||
| Line 3: | Line 3: | ||
Corn is a cereal grain that can be used as an [[adjuncts|adjunct]] in beer. | Corn is a cereal grain that can be used as an [[adjuncts|adjunct]] in beer. | ||
Corn starch gelatinizes at 73-79°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, Wolfgang. "3.2 Mashing." ''Technology Brewing & Malting.'' Edited by Olaf Hendel, 6th English Edition ed., VBL Berlin, 2019, p. 261.</ref> | Corn starch 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, Wolfgang. "3.2 Mashing." ''Technology Brewing & Malting.'' Edited by Olaf Hendel, 6th English Edition ed., VBL Berlin, 2019, p. 261.</ref><ref>kunze ch1</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. | Corn contains a lot of oil that is typically removed during processing to produce flakes or grits. | ||
==References== | ==References== | ||
Revision as of 02:16, 6 July 2020
Please check back later for additional changes
Corn is a cereal grain that can be used as an adjunct in beer.
Corn starch 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 mash without further pre-treatment.[1][2] 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.