8 replies to this topic

[Deerslyr]

I was planning on a Cream Ale this weekend. I spoke to my LHBS yesterday and he was expecting a shipment today. He called and found out it is coming in on Wednesday. Unfortunately, he is out of flaked maize. Here is my "workaround" if I wanted to brew this weekend. I was considering using corn meal instead. If I am thinking properly, I would have to boil it in water first to gelatenize it, correct? I want you to set aside and not discuss the "Stuck Sparge" issue at this point. I'm not concerned about that at this point. However, what I am looking for is if anyone has done this before and whether my hunch (about boiling it first) is correct. Sugars from grain are sugars from grain. I don't see how it would be any different in the end result, just in the process.

[BrewerGeorge]

You are sort of correct, but you'll need to be a bit more complicated than just boiling it. You'll need a full cereal mash.You can easily find instructions for a cereal mash online, but there is a homebrewer's shortcut, stovetop method that works pretty well and negates all the predictions regarding mash temp of the whole thing.For a couple pounds of corn:1. Try to get polenta instead of corn meal. Its pieces are bigger and easier to deal with.2. Start a couple hours before you plan to mash the barley.3. Weigh your big spaghetti pot empty.4. Add the polenta and a couple handfuls of crushed barley and weigh the whole thing again.5. Add lots of water, to help prevent scorching. About 3 qts/lb6. Gently heat up to 155F stirring constantly7. Turn off the heat, cover and let sit for 30 minutes8. Return the heat and bring to a boil. Stir absolutely constantly.9. Boil about 30 minutes or until it turns into a uniform goo.10. Remove from heat and add ice, stirring until dissolved, until the temp of the cereal mash is the same as your target big mash temp.11. Weigh the whole thing again to figure out how much water you added. ([final weight - beginning weight]/8.3 = gallons of water added)12. Strike the normal barley mash to hit your target temp. It'll be a thick mash because you'll want the final combined mash in normal specs.13. Add the cereal mash (already at same temp) and stir together.14. Rest as normal.The process of cooking the grains itself isn't that important. You can also use a crock pot on low for a long time. The important concept that prevents all the mash temp guessing is using the ice to bring the cereal mash down to the target temp before combining.

[Deerslyr]

You are sort of correct, but you'll need to be a bit more complicated than just boiling it. You'll need a full cereal mash.You can easily find instructions for a cereal mash online, but there is a homebrewer's shortcut, stovetop method that works pretty well and negates all the predictions regarding mash temp of the whole thing.For a couple pounds of corn:1. Try to get polenta instead of corn meal. Its pieces are bigger and easier to deal with.2. Start a couple hours before you plan to mash the barley.3. Weigh your big spaghetti pot empty.4. Add the polenta and a couple handfuls of crushed barley and weigh the whole thing again.5. Add lots of water, to help prevent scorching. About 3 qts/lb6. Gently heat up to 155F stirring constantly7. Turn off the heat, cover and let sit for 30 minutes8. Return the heat and bring to a boil. Stir absolutely constantly.9. Boil about 30 minutes or until it turns into a uniform goo.10. Remove from heat and add ice, stirring until dissolved, until the temp of the cereal mash is the same as your target big mash temp.11. Weigh the whole thing again to figure out how much water you added. ([final weight - beginning weight]/8.3 = gallons of water added)12. Strike the normal barley mash to hit your target temp. It'll be a thick mash because you'll want the final combined mash in normal specs.13. Add the cereal mash (already at same temp) and stir together.14. Rest as normal.The process of cooking the grains itself isn't that important. You can also use a crock pot on low for a long time. The important concept that prevents all the mash temp guessing is using the ice to bring the cereal mash down to the target temp before combining.

Thanks George! Funny thing was, as I was writing out the message, I was contemplating just sending you an IM on the matter. I won't be brewing until tomorrow anyways. Are there any issues with cooking the grains tonight? Also, you mentioned a crock pot. Can I put the grains in overnight on a low setting to acheive the same result?

[djinkc]

I had a brainfart a couple months ago and added polenta straight to the MT. I think it was here that I posted this asking why I had such good conversion. Someone posted a chart showing various grains and their gelatinization temperatures. If you mash for an hour it will get converted, at least it did at my place.here it isAnd it wasn't quick cook - from whole foods

Edited by dj in kc, 07 August 2009 - 01:47 PM.

[Deerslyr]

I had a brainfart a couple months ago and added polenta straight to the MT. I think it was here that I posted this asking why I had such good conversion. Someone posted a chart showing various grains and their gelatinization temperatures. If you mash for an hour it will get converted, at least it did at my place.here it isAnd it wasn't quick cook - from whole foods

Ok... so clearly I am in a good spot to go ahead and use polenta. I got the clearance from Ground Control (aka the SWMBOMYITSAWOMAN whatever that all means... can someone PLEASE tell me what the acronym stands for?) for brewing tomorrow night. T minus 24 hours and counting. I figure my "pre-launch" procedure this time will involve the cooking of some grains tonight.

[MyaCullen]

alternative to Polenta , you can use Quick cooking Grits.I have done so with success, normal single infusion mash.I used 20% by weight of Grain Bill, with Pale 2-row.

[ncbeerbrewer]

Ok... so clearly I am in a good spot to go ahead and use polenta. I got the clearance from Ground Control (aka the SWMBOMYITSAWOMAN whatever that all means... can someone PLEASE tell me what the acronym stands for?) for brewing tomorrow night. T minus 24 hours and counting. I figure my "pre-launch" procedure this time will involve the cooking of some grains tonight.

DeerslyrSorry if I am wrong you wanna know what SWMBO stands for?She Who Must Be Obeyed SWMBOApologies if thats not what you meant.

[Deerslyr]

DeerslyrSorry if I am wrong you wanna know what SWMBO stands for?She Who Must Be Obeyed SWMBOApologies if thats not what you meant.

ROFLMFAO!That's EXACTLY what I was looking for! I was too much of a woosie to ask before this.

[Deerslyr]

alternative to Polenta , you can use Quick cooking Grits.I have done so with success, normal single infusion mash.I used 20% by weight of Grain Bill, with Pale 2-row.

another good option. I'll have to see what is available at the local mart tonight. I know that they have maize for sure... I live in the Central Valley and you can buy EVERYTHING you need to make real tamales at pretty much every grocery store.