Maize
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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.[2][3]
Raw/ungelatinized corn requires a cereal mash. 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.[3]
References
- ↑ 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.