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Halfbaked wrote: ↑Sun Nov 23, 2014 8:55 pm Woodshed says his malted corn in a 30% malt corn-70% cracked corn ratio has no problems in conversion.

Anyone care to circle back to this?

muscadine wrote: ↑Sun Nov 12, 2023 5:31 pm
Anyone care to circle back to this?

What might you be looking for?

The idea of a 100% corn mash with only malting roughly 1/3rd of the corn. No enzymes, no other malt. This may not have been suggested in the OP I was just curious.

I can't recall ever reading of these percentages being attempted. Members have conducted mashes with either 100% corn malt or conventionally, use alpha and gluco enzymes (easy-peasy).

You might have to conduct a 1gal test mash to see if your corn has the DP to convert it.

I've had several people comment that well malted corn is capable of converting somewhat more than its own weight.
I am very skeptical that most home malted corn would be able to convert more than twice its own weight.

Test it. See what results you get.

My 2 cents worth on malted corn.

In order for corn to have enough enzymes it needs to be sprouted until there's green leaves beginning to show. By then, much of the starches have already been used up by the growing grain.
Compromises have to be made and the green makes for an earthy and grassy taste.

My preference, malt corn for a shorter period, where it's less modified and use malted wheat for enzymes.
2nd preference is to cheat and use store bought alpha and gluco.

Yeah I was thinking about the balance of enough sprouting to get enzymes without too much that the balance of starch is still intact. It’s a natural process and people have been making boose for a long time, can’t be total rocket science, but I imagine there is a way to do it that peaks starch and enzymes so you aren’t wasting time and good material.

I was going through our seed corn the other year to decide what to plant and dropped a bunch down in the driveway gravel as I was something. Sure enough, wasn’t long before there were little sprouts everywhere.