I've been researching the prospect of converting gelatinized corn with malted corn. There's plenty of info on HD on how to malt it and dry it. And plenty of opinions on how strong its diastatic power is. Anyway for starters I intend to try it at 75/25 cornmeal/malt ratio. This is probably not enough malt but I have enzymes to finish it up if necessary so the corn doesn't go to waste.
I know enzymes have specific temp and pH ranges where they work. But I've spent over an hour searching to try to find the optimum temp and pH to shoot for when adding the malted corn to the gelatinized corn. So far all I've found is this image which (I think) says malted corn enzymes should work between 144-170 deg. Or maybe the graph just indicates that's the saccarification temp range of corn? No mention of pH but I'm guessing maybe the typical pH of gelatinized corn should be fine? Anything to point me in the right direction will be much appreciated.
Converting with malted corn
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- rockcanyon
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Converting with malted corn
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- jonnys_spirit
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Re: Converting with malted corn
150*F should be fine but i like to stagger my malt and enzyme additions 155-145 as it cools.
Cheers,
-jonny
Cheers,
-jonny
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i prefer my mash shaken, not stirred
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i prefer my mash shaken, not stirred
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- still_stirrin
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Re: Converting with malted corn
My LM/VM & Potstill: My build thread
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My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K