Cereal Mash Techniques

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Cereal Mash Techniques

Postby Aleman » Mon Apr 07, 2014 23:45

Maize and rice are used (particularly in American Standard Beers) to it dilute the nitrogen component from the 6 row malt reducing the chill haze . . . if you are getting a haze using rice or maize then you are doing something wrong.

As for taste, it depends on how much maize you are using . . . I have used up to 30% for a Classic American Pilsner . . . but found I didn't like the 'corn' taste and now use about 20% . . . the less you use the less you taste it. however it will reduce the malt profile of the beer.

The correct Cereal Mash technique is as follows.

Take the ground maize, and add some malt (1/4 of the maize weight - from the main grist) . then make a mash at around 50C (using you usual liquor to grist ratio ~ 2.5L/Kg) . . . it will get really sticky . . . leave for 15 minutes . . . when you look again it will have thinned out amazingly . . raise it to 65C and give it another 15 minutes. . . . Finally raise to boiling stirring all the time and boil for 30 minutes adding boiling water to thin the consistency so that it is less likely to stick. During this stage the starch molecules burst apart forming long chains of amylopectin which make it accessible to mash enzymes. The gelatinisation temperature of different grains varies, barley is quite low, but maize and rice is above 75C hence the reason for boiling.

While you can do what you suggest . . . I do suspect you will come back down to a thick gloopy gelatinous mash that will require thinning with boiling water before you can use it. . . . When you are ready to add it back tot eh main mash you only need about 60 minutes to convert it . . . What I normally do is to start the cereal mash then during the two rests I mash in the main batch . . . bring it to the boil for 30 minutes then add back to the main mash for another 60 minutes. . . . it adds about an hour to the brew day.

The reason for adding the pale malt and a short 'stand' at mash temps (I normally don't bother with the 50C Rest and go straight for 65C), is to allow the enzymes to liquefy the mash. If you make a mash using a 'normal' liquor to grist ratio the mash is incredibly thick and attempting to boil this will just result in excessive carbonation on the bottom of the pan even with continual stirring. Adding the malt and resting 15 minutes turns that thick porridge into a thing gruel which can be boiled much more easily. . . . especially if the losses to evaporation are replaced.

About the only time I have had difficulty in sparging was when I made my last CAP using 20% corn meal . . . I didn't get the cereal mash to completely gelatinise due to the fact that it was so thick and burnt on the base of the pan. . . When I added it to the main mash it set like concrete when I attempted to drain the tun, and there was no way of shifting it. While you may get away with just a boil it is not best practice, and it is not commercial practice either.

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Re: Cereal Mash Techniques

Postby Good Ed » Tue Apr 08, 2014 00:09

Well done Tony, that's the one :thumb:

This is what it looks like for a CAP

Image

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