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: The heavy lifting of starch conversion will take place in the main mash. After the short conversion rest at 158 °F (70 °C), add heat to bring the cereal mash to a boil and boil it gently for 30 minutes. You will need to stir the mash constantly and may need to add water to keep the mixture fluid and moving to prevent it from scorching on the bottom of the pan. At the end of the cereal mash cooking process, the starch will have gelatinized and be in a form that the amylase in the main mash will be able to convert to sugar. Be aware that the addition of the cereal mash can significantly alter the temperature of your main mash, especially if the cereal mash is just off of a boil. If you cook the cereal mash early in your brewing process, you can add cold water or ice cubes, or simply allow it to cool on its own to the desired temperature of your main mash. In this way, when the cereal mash is added to your main mash the effect on main mash temperature should be negligible. Otherwise, you can mash in at a temperature slightly below starch conversion temperature (149 °F/ 65 °C) and allow the cereal mash to bring the entire mash to the desired conversion temperature. Again, have some cold water or