Title: Brewing with Corn - Brew Your Own
Headings: Brewing with Corn
Brewing with Corn
Corn Used for Brewing
Corn Sugar
Flaked Maize
Milled Corn Grits
Give Corn a Chance
Recipes
Classic American Pilsner
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.012
IBU = 30 SRM = 4 ABV = 5%
Ingredients
Step by Step
Classic American Pilsner
(5 gallons/19 L, partial mash)
OG = 1.050 FG = 1.012
IBU = 30 SRM = 4 ABV = 5%
Ingredients
Step by Step
Mexican Cerveza
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.012
IBU = 28 SRM = 4 ABV = 5.3%
Ingredients
Step by Step
Mexican Cerveza
(5 gallons/19 L, partial mash)
OG = 1.052 FG = 1.012
IBU = 28 SRM = 4 ABV = 5.3%
Ingredients
Step by Step
Written by Jon Stika
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Content: If you are using 6-row barley malt as base malt, the flaked maize and any other adjuncts that depend on the barley malt enzymes for conversion should be limited to no more than 50% of the dry weight of mash ingredients. If you are using 2-row barley malt, the flaked maize and any other adjuncts that depend on the barley malt enzymes for conversion should be limited to no more than 30% of the dry weight of mash ingredients. If you are capable of doing a partial-mash, you can make a mixture of one part crushed barley malt to one part flaked maize, place it in a muslin bag, steep it in 148–158 °F (64–70 °C) brewing water for 30 minutes, remove the bag of grains, and let the liquid drain into the brew kettle before proceeding on with the rest of your malt extract brewing process. Milled Corn Grits
Most large commercial breweries use milled corn grits when including corn in their beer. Milled corn grits are corn that has had the germ and bran removed, then the starchy part ground into a coarse meal, typically available to consumers as “cornmeal” or “polenta” used in cooking and baking. Hominy grits are corn that has been treated with alkali and then ground into coarse meal and is a staple in American Southern cooking. To perform a cereal mash using cornmeal or grits, combine 10% 6-row barley malt or 15% 2-row barley malt by dry weight with the corn. Place the cornmeal or grits in a heavy saucepan and add water until the mixture is like a soupy batter and begin heating it. Carefully heat this cereal mash to 158 °F (70 °C) and hold it at that temperature for at least five minutes. This will allow the amylase enzymes supplied by the malt to convert stray starch molecules and begin to loosen the remaining starch “granules” in the corn.