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Maize: Difference between revisions
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Corn contains a lot of oil that is typically removed during processing to produce flakes or grits.<ref name=kunze1/><ref name=esslinger>Meussdoerffer F, Zarnkow M. Starchy raw materials. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> | Corn contains a lot of oil that is typically removed during processing to produce flakes or grits.<ref name=kunze1/><ref name=esslinger>Meussdoerffer F, Zarnkow M. Starchy raw materials. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> | ||
Raw/ungelatinized corn requires a cereal mash. Since the typical gelatinization temp is 70-75°C, 10% malt at 78°C is sufficient to [[ | Raw/ungelatinized corn requires a cereal mash. Since the typical gelatinization temp is 70-75°C, 10% malt at 78°C is sufficient to [[saccharification|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=hob6>Stewart GG. Adjuncts. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | Corn gives beer a full clean flavor.<ref name=hob6>Stewart GG. Adjuncts. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | ||