Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
|
How do you get the most out of flaked corn or grain?
Do you need to add a enzime or has this been done allready?
If not at what temp for how long and what works best for enzime to covert the starches to sugar?
any help to understand was has to be done to properly use the flaked grains or corn will be of great help thanks
Midwestern
|
|
|
|
|
|
Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
|
Mid: The way to mash a malted cracked grain is to soak it in water 148 to 154 degrees ,I usually heat my water to 170 so that it averages 150 once all the grain is mixed in, for 60 to 90 minutes. Rule of thumb is to use one quart of water per pound of grain. This method activates the enzimes in the grain to convert the starch to fermentable sugar. Pregelatinized corn ,flaked,: flaking grits are steamed to gelatinize their starches, then flaked at high pressure to speed hydration and improve extraction. The cooking process also enhances the creamy taste. No aroma. Bland, grainy flavor. Converts in 10-15 minutes. A reference page on adjuncts can be found at: http://brewingtechniques.com/bmg/grain.html Hope this helps. Cheers
|
|
|
|
|
|
Forum Jump
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.
