Flaked Maize Mini/Partial Mash

Still back on extract brews due to time/equipment constraints, but I am making a cream ale this week. Have one lb of flaked maize for a 5 gallon batch (along with 6 lbs of DME), and I understand that maize doesn't contain the enzymes to convert starches in mashing. I picked up 2lbs of crushed 6-row to do a mini-mash with my flaked maize. Most 'speciality grain steeping' procedures call for a half hour steep/mini mash @ 150-160. Given the fact that I have maize in the mash, should I do a full hour steep?

I was also planning on adding the 6 lbs of extract with about 10 minutes left in the boil as well to try to come somewhere close to an appropriate SRM/color.

Topic extract-brewing partial-mash extract-plus-grains extract homebrew

Category Mac

1
answered at

With two pounds of base malt, and one pound of maize, you can certainly get away with 30 minutes and expect full conversion. Thats been the case in my experience, especially at 154F temps. The warmer the mash the faster things progress.

And most flaked maize is pre-gelatinized, BTW.

1
answered at

You're right - maize doesn't contain any enzymes and needs to be mashed alongside a high Lintner grain, like the 6-row you've chosen.

If the maize is pre-gelatinized, then you can just hit your target mash temp for the fermentability profile you want. For ungelatinized maize, you'll need to hold it at 170F for 15 mins to make the starch soluble and then boil for 15 mins to break down the cellulose. The corn is then ready for mashing, so you then add cold water and stir to bring the temperature down to your your target mash temperature. Dried cereals can absorb lots of water so start with 2 qt/lb to be sure you don't end up with a thick gloopy sludge that's easily burnt.

How long to mash? I would probably just leave it for an hour, but if you want to be sure conversion is complete, then you can perform an iodine test, although it's been questioned if these tests are really useful.

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