Maize: Difference between revisions
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Maize (corn) is a cereal grain that can be used as an [[adjuncts|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 [[mashing|mash]] without further pre-treatment.<ref>Kunze | 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 W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:261.</ref><ref>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. | Corn contains a lot of oil that is typically removed during processing to produce flakes or grits. | ||
==References== | ==References== | ||
Revision as of 18:11, 23 July 2020
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Maize (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.
References
- ↑ Kunze W. Wort production. In: Hendel O, ed. Technology Brewing & Malting. 6th ed. VBL Berlin; 2019:261.
- ↑ Kunze W. Raw materials. In: Hendel O, ed. Technology Brewing & Malting. 6th ed. VBL Berlin; 2019.