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I am reading conflicting information, so hope to get some clarification here. I did some searching here too, but I still don't have a clear cut answer.

6 Gallon mash using 10# Flaked Maize, 2# Two row malted barley, 1# malted rye. One method is to mash in the flaked maize at 165F, then let it cool to 148F before adding the malts in which will provide the conversion power. But why add the flaked maize in at 165F since it is already pre-cooked and gelatinized? Is there an advantage to doing it this way? Or is it about the same to add in the corn at 148F then add the malts right behind it? Not sure, hope for advice.

adding the corn flakes to the hot strike water cools the mash to the apropriate temp to mash in the malts.

if you add it all at 148, your temperature will suddenly become 130(ish) and the enzymes won't be as active and fast.

HDNB wrote:adding the corn flakes to the hot strike water cools the mash to the apropriate temp to mash in the malts.

if you add it all at 148, your temperature will suddenly become 130(ish) and the enzymes won't be as active and fast.

Good point, I'll follow this method. Would it be good "insurance" to add a few mL of Amylase enzyme to ensure conversion, or is this unnecessary based on the volume of malts I am using?

You're not using a whole lot of base grain, so the enzymes wouldn't hurt.

Thats up to you. here is some links that may help you decide.


http://homedistiller.org/forum/viewtopi ... =3&t=63464

http://braukaiser.com/wiki/index.php?ti ... Conversion" onclick="window.open(this.href);return false;" rel="nofollow

http://www.brewersfriend.com/brewhouse-efficiency/" onclick="window.open(this.href);return false;" rel="nofollow

HDNB wrote:adding the corn flakes to the hot strike water cools the mash to the apropriate temp to mash in the malts.

if you add it all at 148, your temperature will suddenly become 130(ish) and the enzymes won't be as active and fast.

But you did clarify my biggest question by indicating that the maize mash in at 165F had no real conversion significance other than getting the temps down to 148F so the malts can do their thing when added at that temp. Probably gives the corn time to get all hydrated (and goopy) before hitting it up the malts at the right temp of 148F for conversion.

One thing I have learned when mashing corn is patience. None of this 60 minute malt mash and done. No sir.

Flaked maize at 165, drop to 148F, add malts (and a bit of enzyme for insurance)...and the wait begins. I get 1.073 like clockwork with my grain bill but geez....we are talking darn near a 5 hour mash. Heck, I just wrap the kettle in a blanket and do something else for the afternoon. By supper its cooled, hit good gravity and yeast is pitched. Not quite like malt mashes...at all!!