hist-brewing: brewing with corn
Chuck Wettergreen
meadmakr at enteract.com
Thu Dec 27 18:05:32 PST 2001
"John Thomson" <jazzman712 at hotmail.com> wrote:
> I was wondering if this could work. I have a farmer that has
offered to
> give me as much corn as I want for brewing. The trouble is,
I've never used
> raw corn in beer. How do you process it? I've used corn sugar
before and
> make a good porter using the sugar, but how do you get the corn
to break
> down to a point where it you can use it? Can it be malted?
How is it
> processed into sugar? Do you grind it and add it to the mash?
Will it add
> to the alcohol level? Or does it just add flavoring? My books
don't tell
> me much about raw corn. I'm doing all-grain brewing right now.
Help!
Jack Schmidling (of maltmill fame) had an excellent recipe for
corn beer. Basically you bought a bag of chicken-scratch (ground
corn, about $5 for 25 pounds), boiled it a while, then mixed in
malted barley and water. I've lost my copy but I'm sure it's in
the RCB archives, say about 1997.
Cheers,
Chuck Wettergreen
Meadmaker
Beekeeper
Geneva, IL
>
>
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> Message: 2
> From: NeophyteSG at aol.com
> Date: Thu, 27 Dec 2001 12:58:21 EST
> Subject: Re: hist-brewing: corn
> To: hist-brewing at www.pbm.com
>
>
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> In a message dated 12/27/01 9:41:46 AM Pacific Standard Time,
> jazzman712 at hotmail.com writes:
>
>
> > I was wondering if this could work. I have a farmer that has
offered to
> > give me as much corn as I want for brewing. The trouble is,
I've never
> > used
> > raw corn in beer. How do you process it? I've used corn
sugar before and
> > make a good porter using the sugar, but how do you get the
corn to break
> > down to a point where it you can use it? Can it be malted?
How is it
> > processed into sugar? Do you grind it and add it to the
mash? Will it add
> >
> > to the alcohol level? Or does it just add flavoring? My
books don't tell
> > me much about raw corn. I'm doing all-grain brewing right
now. Help!
> >
>
> Do a search of the web for "chicha" (Latin-American corn beer).
Short answer
> to your question: corn can be malted or you can use amylase.
Historically in
> some regions, the corn was chewed then spit into the fermenter
where the
> enzymes in the saliva converted the starch to sugars. Hmmm ...
spit beer ...
> thanks, I'll stick to amylase! :)
>
> Warm Regards,
> Shawn
>
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> <HTML><FONT FACE=arial,helvetica><FONT SIZE=2>In a message
dated 12/27/01 9:41:46 AM Pacific Standard Time,
jazzman712 at hotmail.com writes:<BR>
> <BR>
> <BR>
> <BLOCKQUOTE TYPE=CITE style="BORDER-LEFT: #0000ff 2px solid;
MARGIN-LEFT: 5px; MARGIN-RIGHT: 0px; PADDING-LEFT: 5px">I was
wondering if this could work. I have a farmer that has
offered to <BR>
> give me as much corn as I want for brewing. The trouble
is, I've never used <BR>
> raw corn in beer. How do you process it? I've used
corn sugar before and <BR>
> make a good porter using the sugar, but how do you get the corn
to break <BR>
> down to a point where it you can use it? Can it be
malted? How is it <BR>
> processed into sugar? Do you grind it and add it to the
mash? Will it add <BR>
> to the alcohol level? Or does it just add
flavoring? My books don't tell <BR>
> me much about raw corn. I'm doing all-grain brewing right
now. Help!<BR>
> </BLOCKQUOTE><BR>
> <BR>
> Do a search of the web for "chicha" (Latin-American corn
beer). Short answer to your question: corn can be malted or
you can use amylase. Historically in some regions, the corn
was chewed then spit into the fermenter where the enzymes in the
saliva converted the starch to sugars. Hmmm ... spit beer
... thanks, I'll stick to amylase! :)<BR>
> <BR>
> Warm Regards,<BR>
> Shawn</FONT></HTML>
>
> --part1_16c.645cee0.295cbb3d_boundary--
>
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