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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== |