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Maize: Difference between revisions
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The gelatinization temperature range for corn grit starch is 62°C to 74°C.<ref name=hob6/> | The gelatinization temperature range for corn grit starch is 62°C to 74°C.<ref name=hob6/> | ||
Maize has a gelatinization temperature above that of barley so it must be pre-gelatinized before use. It lacks a husk and has less protein than malt so it does not contribute to filtration in the mash/lauter tun and tends to dilute FAN, TSN, foam potential and color. It has less flavor potential than barley so it is used to enhance the drinkability of beers. It's said to give a smoothness to beer palates. Maize is thought by some to give a corn-like aroma and taste to beer.<ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref> | |||
==References== | ==References== | ||