Maize: Difference between revisions
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Raw/ungelatinized corn requires a cereal mash. Since the typical gelatinization temp is 70-75°C, 10% malt at 78°C is sufficient to [[liquefaction|liquefy]] maize [[starch]]. Higher temperatures result in lower extraction since retrogradation takes place if there starch is not liquefied by [[enzymes]] (alpha-amylase).<ref name=esslinger/> | Raw/ungelatinized corn requires a cereal mash. Since the typical gelatinization temp is 70-75°C, 10% malt at 78°C is sufficient to [[liquefaction|liquefy]] maize [[starch]]. Higher temperatures result in lower extraction since retrogradation takes place if there starch is not liquefied by [[enzymes]] (alpha-amylase).<ref name=esslinger/> | ||
Corn gives beer a full clean flavor.<ref name=hob5>Palmer GH. Barley and malt. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | |||
==References== | ==References== | ||
Revision as of 11:12, 6 August 2020
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Maize (corn) is a cereal grain that can be used as an adjunct in beer. High additions contribute or corn or "popcorn" character.[1]
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.[2][3] 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.[3][4]
Raw/ungelatinized corn requires a cereal mash. Since the typical gelatinization temp is 70-75°C, 10% malt at 78°C is sufficient to liquefy maize starch. Higher temperatures result in lower extraction since retrogradation takes place if there starch is not liquefied by enzymes (alpha-amylase).[4]
Corn gives beer a full clean flavor.[5]
References
- ↑ Krottenthaler M, Back W, Zarnkow M. Wort production. In: Esslinger HM, ed. Handbook of Brewing: Processes, Technology, Markets. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.
- ↑ Kunze W. Wort production. In: Hendel O, ed. Technology Brewing & Malting. 6th ed. VBL Berlin; 2019:261.
- ↑ a b Kunze W. Raw materials. In: Hendel O, ed. Technology Brewing & Malting. 6th ed. VBL Berlin; 2019.
- ↑ a b Meussdoerffer F, Zarnkow M. Starchy raw materials. In: Esslinger HM, ed. Handbook of Brewing: Processes, Technology, Markets. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.
- ↑ Palmer GH. Barley and malt. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.