Maseca, Masa Harina

Production methods from starch to sugars.

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Maseca, Masa Harina

Postby Ben Stillin » Wed Feb 07, 2018 7:21 am

I have been thinking about maseca lately. The big finely ground bags of the stuff are cheap and plentiful around here. I read some others light experimentation with it and it was found to create too much "sludge" in the bottom of the fermenter. This doesn't bother me none because I run steam. I also noticed nothing about enzyme usage which made me wonder if they were experimenting with a no cook sugar/maseca combo.

So if figured I would try an experiment. I have 2lb of maseca made up to 1 gallon for a tiny test mash, I added juice of 3 limes to acidify and tossed in sebstar HTL cold. Its currently in the oven heating up. Right now its 130F and the maseca mix has gone from glue to a looseish liquid. I expect it to continue up to 190F. I will split this into two jugs and try a ferment using k1-v1116.

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Re: Maseca, Masa Harina

Postby ShineRunner » Wed Feb 07, 2018 7:29 am

I’ve looked at maseca before but stayed away because it’s treated with lime. I’d be interested to see your pH numbers?

Let us know how your OG and FG turn out.

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Re: Maseca, Masa Harina

Postby Ben Stillin » Wed Feb 07, 2018 7:33 am

That was my thinking too. I couldnt get a good ph after I first mixes it with water because it became a solid mass with no real liquid. So 3 good sized limes later and I tasted it and detected a little sour. I will recheck once I start cooling for the GL addition.
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Re: Maseca, Masa Harina

Postby BlackStrap » Wed Feb 07, 2018 7:41 am

Would this be similar to ground hominy corn?
https://en.wikipedia.org/wiki/Hominy

I wonder if a process like this would bring out the starch for conversion easier?
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Re: Maseca, Masa Harina

Postby Ben Stillin » Wed Feb 07, 2018 8:21 am

Its exactly ground hominy, in this case ground as fine a flour. I expect the conversion will be normal, but gelatinization and wet in were really easy. Almost like a gravy mix. I also wondered if the extra nutrition released would assist the yeast as well.
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Re: Maseca, Masa Harina

Postby Ben Stillin » Thu Feb 08, 2018 5:53 pm

So this stuff doesn't separate into a thick water layer on top. It definitely had a tortoise shell shape but everything just below the surface was pretty thick. The OG was not useful but it tasted very sweet so conversion happened. pitched and its bubbling away next to the warm fireplace wall. Still looks like thick malted milk but it smells great. This was a rough small volume experiment, I really just wanted to see what it would do at all before I expended much effort. This is going well, I will do a 15 gallon one next month and run it. Perhaps the extra volume will allow me more ability to measure.
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Re: Maseca, Masa Harina

Postby jb-texshine » Sat Feb 10, 2018 5:07 pm

White grits work just fine and they are just meal consistency ground grits.
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Re: Maseca, Masa Harina

Postby Ben Stillin » Thu Jul 12, 2018 9:59 am

It's 5 months on now and it will separate, just not very much.

The top half is clear and lightly tinged yellow.

The bottom half is maseca, not like glue or a solid, but definitely a cloud light wont penetrate.

It would probably run fine on a steam stripper. It would play hell with elements or a propane fired unit.

Note: I used no fining agents of any kind. Some might make this mash quite usable.
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