All maize meal mash

[Yodaspike]

Hi all
Thought i would share, seeing that i coildnt find much on this recipe.

Got about 8kg of old maize meal, or as we call it pap, went bad so it was tossed out, luckely i was there to salvage. So strugled to get it to covert, anything below 80degreed C seemed not to work very well, so after 2 days of strugling, decided to boil the snot oit of it, cool down and add alpha enzymes, and tada, work very well.
So last 6kgs i took 25lts of boiling water and stirred in the maize from start to when i switched of the heat was aboit 20-30min, then closed up, left for 1 hour or more, was pretty thick, wated till about 72 degrees C and added 3ml of alpha enzymes, stirred in and not even 30min later all was nice and soupy, dont know the gravity, as i think the meal is making the water too dense too get propper reading, but seems in the area of 1.050 or more, added maybe 20gr of dady yeast and seems to be going well, no just have to wait and see what comes out so used about a 1:3 ratio water to maize meal, all the maize states 73% carbs so, lets see

[Setsumi]

Hi all
Thought i would share, seeing that i coildnt find much on this recipe.

Got about 8kg of old maize meal, or as we call it pap, went bad so it was tossed out, luckely i was there to salvage. So strugled to get it to covert, anything below 80degreed C seemed not to work very well, so after 2 days of strugling, decided to boil the snot oit of it, cool down and add alpha enzymes, and tada, work very well.
So last 6kgs i took 25lts of boiling water and stirred in the maize from start to when i switched of the heat was aboit 20-30min, then closed up, left for 1 hour or more, was pretty thick, wated till about 72 degrees C and added 3ml of alpha enzymes, stirred in and not even 30min later all was nice and soupy, dont know the gravity, as i think the meal is making the water too dense too get propper reading, but seems in the area of 1.050 or more, added maybe 20gr of dady yeast and seems to be going well, no just have to wait and see what comes out so used about a 1:3 ratio water to maize meal, all the maize states 73% carbs so, lets see

If you talk about PAP you are from RSA, welkom geniet. In my home, snot is one of the words not allowed to be spoken... my fist job was in a TB lab... mondays was especially BAD. But if you have cheap access to maize meal get the 2 enzymes from distilique.co.za. it us a game changer. But you are looking at 90⁰C. Yellow lable yeast can do at 40⁰C but even then I rather use the enzymes. Search booners casual corn in the tried and true on here and you are set.

[Yodaspike]

Yes, it seems that useing the gluco amylase will ferment more of the sugars than just yeast

[subbrew]

A layman's explanation of how enzymes work. Dry maize or any cereal grain has the carbohydrates very tightly wrapped. By boiling or soaking at 180 degrees F or higher the carbs gel, which means they unwrap and relax. I think if them as a long string at this point. And those long strings are why the mash gets thick. The alpha amylase cuts those strings into shorter strings. Alpha cuts in the middle of the string. Some of the strings are cut short enough to be simple sugars yeast can eat. Some are not. Gluco amylase cuts the strings from the ends, cutting off sugar size parts. So gluco finishes up the job that alpha starts so they work together great.

[Yodaspike]

Should that then not mean that if you use alpha enough or keep it at the their working temp for long enough that it should then also result in thr same or nearly the same as using gulcose

[GrumbleStill]

Should that then not mean that if you use alpha enough or keep it at the their working temp for long enough that it should then also result in thr same or nearly the same as using gulcose

Not quite…. The different enzymes do slightly different jobs. You’ll get reasonable conversion with just alpha, but Alpha and Gluco together work better.

If you want to wrap your head around it, the best advice I could give is to start with Palmer’s how to Brew at http://howtobrew.com/book/section-3/ho ... n-allegory then as previously suggested, Booner’s casual all corn recipe in the tried and true will help put it into practice.

Have fun & be safe.

[Yodaspike]

So i ended up getting a bit of gluco nd chucked it in, spent alot of time making this so, might as well do it as best i can, on a lighter note, m8ght add that while trying to convert the starch, i added 500gr chocklate malt, and after i figured out what to do i added 1kg of strawbery flavour maize, so hoping it makes for a interesting but tasty shine, didnt want to add the strawberry, but has almost 80% starch, so cant waste it, either way fermenting like a freshly opened coke, kinda looking forward to a sip

[BoomTown]

So i ended up getting a bit of gluco nd chucked it in, spent alot of time making this so, might as well do it as best i can, on a lighter note, m8ght add that while trying to convert the starch, i added 500gr chocklate malt, and after i figured out what to do i added 1kg of strawbery flavour maize, so hoping it makes for a interesting but tasty shine, didnt want to add the strawberry, but has almost 80% starch, so cant waste it, either way fermenting like a freshly opened coke, kinda looking forward to a sip

Congratulations! We do love our adventures!