Malting Corn

[IMALOSERSCUMBAG]

I'm in the middle of a bit of an experiment here. I am malting about 4 gallons of corn. My process so far:
Soak corn in water for 48 hours, changed water after 24 and rinsed corn.
Laid out in a plastic tote 1"-2" deep and covered with wet paper towel.
This morning I had a few sprouts and am excited as hell.

My plan is to wait until I have about 2" sprouts and then dry. My thought is to turn the oven on 150-200 and give it a bit to dry. Other thought is to fire up the smoker with some fruit wood, cherry or apple. Anyone think the fruit smoke is a bad idea?

Once dry I have a grinder so I can grind to a few different consistencies. I like to get close to flour/cornmeal as it seems to give me a better ferment.

From what I have read thus far, grinding the sprouts is not harmful and it's not worth the time to remove them.

When I mash in, it appears I do not want the water to hit higher than 150 because I would actually kill the enzymes "created" by malting. Basically I can get a good ferment and not need to boil or use high temp water.

Am I on the right track or do I need a better reading source?

[shadylane]

A 48 hour soak might be too long.
Maybe 12 - 18 hours soaking and then keep to corn moist by spraying it with water and letting it drain.

2" sprouts are kinda too long
The enzymes will probably be at it's be highest
But the growing plant has begun consuming too much of the starch.

I'd recommend air drying the corn malt, until the roots and shoots have withered
Then winnowing them off before grinding


You can make green malt and grind it wet, roots shoots and all.
The efficacy is good
But the shine will taste like dirt.

[Twisted Brick]

A 48 hour soak might be too long.
Maybe 12 - 18 hours soaking and then keep to corn moist by spraying it with water and letting it drain.

2" sprouts are kinda too long
The enzymes will probably be at it's be highest
But the growing plant has begun consuming too much of the starch.

I'd recommend air drying the corn malt, until the roots and shoots have withered
Then winnowing them off before grinding


You can make green malt and grind it wet, roots shoots and all.
The efficacy is good
But the shine will taste like dirt.

+1

48hrs is too long as the germinating grain requires oxygen (even during steeping) to respire adequately and achieve optimum hydration. A 9-3 steep/aeration cycle (see below) is recommended. You are looking for 40% hydration.

All grains are different regarding their malting potential. How a grain is dried and kilned factors heavily in its enzyme development and potential DP. Until you can optimize the entire process you probably don't want to rely on your corn to convert even itself, although self-converting requires grinding fine for proper gelatinization and lower temps to protect whatever enzymes you developed during malting. I feel the justification to malting corn is not for its enzymes, but rather for flavor.

Yes, you can grind and mash wet corn, provided your grinder can handle it. Reports of grassy notes from using wet corn are common, although this flavor tends to fade somewhat as the spirit ages. The acrospire in grain has the same flavor as the kernel itself and is not objectionable. It is the rootlets that cause the grassy flavors and can be mostly removed with partial drying. Only you can tell if its worth the extra step to dry your corn malt properly.

If you haven't seen these already, maybe these can help.

https://homedistiller.org/forum/viewtop ... 1#p7307312

https://www.glutenfreehomebrewing.com/a ... torial.php

https://homedistiller.org/forum/viewtop ... =3&t=36449

[Demy]

For maize the procedure is slightly different than for barley (in my experience). A 24-30 hour initial soak is best, then keep your corn moist with short dips (without shaking) or by spraying water. The initial drying temperature should be as low as possible ... initially the wind alone would be sufficient. The final drying temperature (for maximum enzymatic power) must not exceed 50-55 ° C. I recommend removing the roots.

[fzbwfk9r]

So, let's say we malt our corn
we dry it to very dry
we grind it to very fine
then we BOIL it..... will this DENATURE the enzymes in corn, like it does with cereal malts?

[Demy]

Maybe you lack the knowledge of what a mash is. First you need to carry your cereals to a conversion temperature of starches, this creates fermentable substances. The subsequent boiling is not necessary if you intend to distil, you are not making a beer.

[shadylane]

So, let's say we malt our corn
we dry it to very dry
we grind it to very fine
then we BOIL it..... will this DENATURE the enzymes in corn, like it does with cereal malts?

Corn malt is much the same are other cereal malts.
The enzyme temps are the same.
But the starch in corn is more difficult to gelatinize.

[fzbwfk9r]

Demy, you didn't seem to understand my concern

if you are doing ALL corn, and you malt it, when you boil it, you denature the enzymes.

OR: do you not need to boil malted corn to gelatinize?

[IMALOSERSCUMBAG]

My understanding is that you need to boil corn to gelatinize - Convert starches to useable sugar.

With malted corn you do NOT need to gelatinize because the malting process "opens" up the starches and they are ready to be converted by the enzymes?

I could be very wrong......

[Demy]

Demy, you didn't seem to understand my concern

if you are doing ALL corn, and you malt it, when you boil it, you denature the enzymes.

OR: do you not need to boil malted corn to gelatinize?

If your corn has been transformed into malt (adequately) you have to run only a mash. If your corn is not malt, then it needs before a gelatinization.

[fzbwfk9r]

Ok, Thanks

So, Malted Corn IS already gelatinized. so only mashing is required.

Non-Malted corn still needs gelatinization by boiling/cooking.

now I know.

[shadylane]

So, Malted Corn IS already gelatinized. so only mashing is required.

Some of the starch is gelled. Just guessing, maybe half.

If you want to use 100% corn malt, search Decoction mashing

[Tater]

I put corn in barrel cover with water for around 48 hrs or till I see the corn start to sprout. I put around 10 lbs at time in 50 lb sack find a shady spot and spread sack with corn evenly on ground or on a piece of old carpet on ground .Then cover with another piece of carpet and spray with water . to keep damp. Once rootlets reach 1.5 in or so I take and spread in shed floor on plastic with fan blowing to dry .I do this in dark to keep rootlets from turning green .(gives a grassy taste if used when green ).Then when dry if want rootlets on just grind to size .If want them off I toss in cement mixer and let it beat most them off willowing using fan and pouring grain through wind from it .Water 100 f to 130f is all temp ya need to use if doing just the malted corn .

[Demy]

Thinking an important part in the maize malt process is long to germinate to allow the breaking of starches. If you don't leave enough time many starches will be intact, for this reason I specified "correctly malted". In general I personally find it easier to malt barley or wheat compared to corn.

[Demy]

=Tater post_id=7660825 time=1616081157 user_id=38]
.Water 100 f to 130f is all temp ya need to use if doing just the malted corn .

Hi Tater, are you referring to mash or soaked step temperatures?

[Tater]

Malted corn is basically corn sugar with a little enzyme left in grain .Basely ya just have to get it in solution yeast can get at.

[BamaHawk]

Malted corn is basically corn sugar with a little enzyme left in grain

If this is true, would the flavor produced be the same whether you use malted corn or corn sugar?

[Demy]

Malted corn is basically corn sugar with a little enzyme left in grain

If this is true, would the flavor produced be the same whether you use malted corn or corn sugar?

I really don't think you get the same flavor. In my little experience I can say that cereals (not maltates) will give their "imprint", the malt (of the cereals themselves) will give a product that is still different. I believe the corn sugar is a quick way to try to imitate cereals.

[BamaHawk]

I really don't think you get the same flavor. In my little experience I can say that cereals (not maltates) will give their "imprint", the malt (of the cereals themselves) will give a product that is still different. I believe the corn sugar is a quick way to try to imitate cereals.

This was what I was thinking as well. I just couldn't imagine corn sugar giving the same depth of flavor as corn, even malted corn.

[Tater]

Malted corn is basically corn sugar with a little enzyme left in grain

If this is true, would the flavor produced be the same whether you use malted corn or corn sugar?

No corn sugar is more refined then the malted corn and there is still rest of kernel .My taste finds corn malt slightly sweet when ya chew a kernel with a background earthy taste .To me its got a more mellow taste when distilled by its self.