law-of-ohms wrote:cooking corn, even with enzymes IS A PAIN THE THE ASS!
Prairiepiss wrote:Flaked maize shouldn't need to go through a mill. And I have never seen any that looks like that. It usually looks like quick oats or oatmeal. Strange. As long as it is pregelitenized. It should work.
So if your making a bourbon. What other grains are you going to add to the grain bill?
Micronized Food Products are brewing ingredients suppliers, supplying a wide range of Torrefied products to award winning customers ranging from micro breweries through regional breweries, to multi-national brewers.
Cooked cereals used in brewing and food manufacture are known as Torrefied cereals, and are widely used as natural adjuncts in the brewing process.
Torrefication occurs when a cereal is cooked at high temperature to gelatinise the starch endosperm creating the expansion of the grain and creating a puffed appearance.
The range of brewing ingredients supplied includes wheat, barley, maize and oats in flaked or whole form. Flaked or ground products can be used for convenience as they can be added to the wort without milling, making them ideal for smaller breweries.
Torrefied products are widely used to enhance clarity in the brewing process as well as improving head and cling retention.
Torrefied products offer excellent cost benefits against malt products.
law-of-ohms wrote:ok, I tried the 'micrmaize' with enzymes and bread improver
3KG of maize (I could crumble it in my hands - dry)
10L of water
Got a gravity reading this morning of 1.048
Might get %8 booze from it.
That sounds about correct?
Is that a good conversion or not?
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