15 replies to this topic

[djinkc]

I made a corn porter yesterday that is one of my favorites every year or so. Typical Americanized porter with almost 20% cornmeal. It's what we had around and I didn't want to make a trip for flaked maize. Done this before with polenta and grits. 90 minute mash, corn will gelatinize at mash temps. Got around 80+% efficiency according to the refractometer. The wort was too dark to try an iodine test. I did the extra 30 minutes to just ensure gelatinization. That was a lot easier than a cereal mash, or boiling the cornmeal.Fortunately, a buddy down the street had some rice hulls I could have so it went a smoothly as it ever does.

[BlKtRe]

Tell Chris..."Rice hulls, pffttt"...LOL.

[klickcue]

I have never had a stuck mash with corn or wheat but rye is another story.Every time I made Denny's rye, it stuck. I know that Denny gets away with it without rice hulls, but I have not been that lucky. It makes for a long brew day without rice hulls

[djinkc]

5 gallons of headspace and it still blew off Friday night. Blow off tube bucket overflowed too. Guess my slurry was active............

[djinkc]

Decided to try this tonight. I really like this recipe. The little bit of corn makes a nice contribution in a dark beer.

[BarelyBrews]

I found belgian, and brown porter's in the recipe section.Trade secret? or are you willing to share?I have used whole kernel corn several times with great results,my process is to rinse them well(remove some salt)grind them up well with a food grinder,add to mash.1 to 2 cans brings out a millerisk taste

[Big Nake]

Decided to try this tonight. I really like this recipe. The little bit of corn makes a nice contribution in a dark beer.

I do this with a couple of lager recipes I have. I just printed out a recipe that I plan to make in a few weeks with WLP940 Mexican Lager yeast. 6.5 lbs pilsner malt, 2 lbs flaked corn, 4 oz C120°L and 2 ounces of debittered black malt. 5.5 AAUs of something like Hersbrucker, Tettnanger or Hallertau Mittelfruh. Not as dark as a porter but a great combination of ingredients.So you just added cornmeal directly to the mash? There is nothing you have to do with it prior to adding it to the mash? If I were to try this, is there anything to watch for when buying the cornmeal? DJ: Yeah, make sure it's not "Italian Style" with garlic and oregano! Cheers.

[positiveContact]

DJ: Yeah, make sure it's not "Italian Style" with garlic and oregano!

mmmmm - eye-talian beer!

[djinkc]

..........So you just added cornmeal directly to the mash? There is nothing you have to do with it prior to adding it to the mash? If I were to try this, is there anything to watch for when buying the cornmeal?

Actually, I would use polenta or grits - less chance of making wallpaper paste. I dumped the cornmeal in without thinking about it. It seems at my place it will convert - I've done this several times. I'll post this in the recipe section when I have my notes in front of me.

Edited by djinkc, 09 March 2011 - 06:44 AM.

[Big Nake]

Actually, I would use polenta or grits - less chance of making wallpaper paste. I dumped the cornmeal in without thinking about it. It seems at my place it will convert - I've done this several times. I'll post this in the recipe section when I have my notes in front of me.

That would be great. I have heard of a number of people using polenta, grits and even corn starch (which sounds mildly unsettling ) and I'm always intigued by this. One brewer lived in Iowa and had access to a boatload of corn and used whole kernel corn & did a cereal mash and raved about the results. Then we have Earthtone and his popcorn beer. Personally, anytime I've used "corn" in a beer it was standard flaked maize from the LHBS.

[chefmiller]

I've used grits or polenta a number of times, and had great results. Never done a cereal mash in my life.

[tag]

I made a corn porter yesterday that is one of my favorites every year or so. Typical Americanized porter with almost 20% cornmeal. It's what we had around and I didn't want to make a trip for flaked maize. Done this before with polenta and grits. 90 minute mash, corn will gelatinize at mash temps. Got around 80+% efficiency according to the refractometer. The wort was too dark to try an iodine test. I did the extra 30 minutes to just ensure gelatinization. That was a lot easier than a cereal mash, or boiling the cornmeal.Fortunately, a buddy down the street had some rice hulls I could have so it went a smoothly as it ever does.

Good to know. What mash temp did you use? Did you mash-out?I've never had a stuck mash with corn either.TIA, Tom

[djinkc]

Good to know. What mash temp did you use? Did you mash-out?I've never had a stuck mash with corn either.TIA, Tom

Probably within a degree or 2 of 150df. I almost always mashout since I'm recirculating anyway.gelatinization temperaturesAlthough I've seen some other charts that vary a bit from that one.

[positiveContact]

Probably within a degree or 2 of 150df. I almost always mashout since I'm recirculating anyway.gelatinization temperaturesAlthough I've seen some other charts that vary a bit from that one.

so just to be clear, gelatinization is when the starch from the corn/rice/etc. is released into the mash and then the enzymes from the barley can go to work on the starches?

[MtnBrewer]

so just to be clear, gelatinization is when the starch from the corn/rice/etc. is released into the mash and then the enzymes from the barley can go to work on the starches?

Basically yes. The starch unfolds so that the enzymes can get at it.

[djinkc]

Basically yes. The starch unfolds so that the enzymes can get at it.

That.The nice thing about unmalted, flaked adjuncts is that the heat and water during processing gelatinize it. All you need is the diastatic power in your malted grains to handle the extra.