Every fall as deer season approaches gas stations and party stores in northern Michigan sell bags of shelled corn as bait. I'm wondering if this corn could be used to make mash?
You could also do the cereal mash (cook to gelatinize) and then add glucoamylase (amyloglucosidase) when below about 140°F (check the recommended dosage, and max temp, for the specific brand you use.) Gluco converts all the starch, even dextrins, to fermentable sugar, thus giving you increased yield vs. alpha amylase.
Brew on
es, you can use that corn as its no different than chicken feed corn you buy at Tractor Supply.
If you have done an adequate cereal mash (completely gelatinized the starch), got the temp low enough not to denature the gluco, and give it enough time, you will convert all of the starch to fermentable sugar.Um...what happens if I add glucoamylase to the mash before the boil? .....asking for a friend.
If you have done an adequate cereal mash (completely gelatinized the starch), got the temp low enough not to denature the gluco, and give it enough time, you will convert all of the starch to fermentable sugar.
Brew on
Enzymes don't denature at a specific temperature, they start denaturing a low rates at relatively low temperatures, and the rate of denaturing increases rapidly as temperature increases. You could define a denaturing temp as the temperature at which a specific half life is reached (under specific conditions - pH, etc.) For example alpha amylase has a half life of tens of minutes at about 160°F, at typical mash pHs. The temp sensitivity of gluco is not too different than alpha amylase, but I think it depends on the specific "strain" of gluco (which is determined by its source.) You need to look up temp stability information for the specific gluco that you used.Hmm.... I made a mistake. I used glucoamylase when I intended to use gluca-buster. This beer may be interesting. At what temp does it denature? (140F?)
I have done the same thing as in the Easy Large Batch Mashing - Home Distiller thread. Only I don't have mine insulated yet.
Also, I go to restaurant depot and get ground corn meal. If I remember correctly, it was about $17 for 50# bag. But just like everything, the price has gone up on that too.
I like not having to do all that crushing and grinding.
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