hist-brewing: Converting Corn and Potatoes

Wed Jun 21 07:18:34 PDT 2000

Both of these can be added to a mash, after proper prep (gelatinization by heat or flaking), just like Bud adds rice to their beer, and with a similar effect.  Actually a lot of starchey vegies and such can be used, peas and beans have been historically used (their is a beer from Lithuania commercially available in the US made with peas).  

Corn brewing is being revitalized in the home brewing community through the Classic American Pilsner, a pre-prohibition style.  I have judged several extraordinary examples of this style and am a big fan.  In this style flaked corn is used.  For more info check out http://www.brewery.org/brewery/library/ClassAmPils.html or the BT article at http://brewingtechniques.com/library/backissues/issue2.3/fix.html  For info on potatoes and other adjuncts, check out the Brewery's Library under Adjuncts, this link will take you straight there, http://www.brewery.org/brewery/Library.html#Adjuncts.


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