What is malted corn

In the brewery, it can add a dry finish and a crisp finish, ideal for that summer lager. The malting process helps to add a lot of depth to the corn flavor along with the benefit seen by the extra enzyme. The extra protein breakdown is good if you are using 5 to 10 percent corn in a recipe to add a bit of flavor and color.

However, for bigger corn grist additional work is needed to get the most out of the malted grain. The problem with corn in brewing is the high gelatinization temperatures needed to access the available starch.

This usually creates a problem of damaging the enzymes required to break down the newly available starches. Malting corn is a partial answer to this issue, but it is more than the simple grind and mash. Malting is a process of allowing the corn to germinate by soaking in water and then quickly stopped from further germinating by drying with hot air.

A wide range of cereal grains such as oats, maize, rye, wheat, and barley can be malted using the standard 3-step process of germinating, steeping, and kilning. Read on to discover the best way to go about this malting process. Also, it develops other enzymes, like proteases, which help break down the proteins in the corn into a form that can be used by yeast. Corn is relatively easy to malt because the grains are quite large. The best kind of corn for moonshine is dry yellow, cracked corn.

Make sure the corn is good grade corn that is quite clean. Also, rather than gas drying the corn, we recommend air drying it. You can further ground the cracked corn to make cornmeal, just ensure the grind you get is coarse.

To malt corn, you will have to first steep and germinate the kernels, and then clean, kiln, and dry them. By sticking to a schedule and using the right tools, you can turn the corn into malt to use for such things as brewing and baking. Malted corn is not usually available commercially, but you can make it in a similar way malted barley or wheat is made by sprouting and drying the corn under controlled conditions. This corn malt is usually kilned above gelatinization point so the extractable sugars are readily available.

This makes the corn easier to work with than raw corn which still needs the use of a cereal mash. When learning how to make malted corn moonshine, you are playing the part of both an artist and a scientist. It is a delicate dance that can take some time to master. We recommend you keep detailed notes on your malted corn moonshine production always. This will allow you to review and identify ways to improve.

Our FREE e-book details how to make your first mash, ferment successfully and even includes three easy to make moonshine recipes! Collapse submenu. For a limited time only Menu Cart 0. What is Malted Corn? How to Use Malted Corn in Moonshine The extra protein breakdown is good if you are using 5 to 10 percent corn in a recipe to add a bit of flavor and color.

Why do we Malt Corn? What Kind of Corn do you Use for Moonshine? How to Malt Corn To malt corn, you will have to first steep and germinate the kernels, and then clean, kiln, and dry them. Maize requires up to 75 degrees in order to access all the available starch. This then creates the problem of destroying the enzymes needed to break down those newly available starches. Malting maize is a partial answer to this, but as we are learning, it still does not make for a simple grind and mash.

We will continue to malt and learn more about maize and how it can be best utilized and produced through the maltings. But in the meantime, there is some additional work to using the maize. Especially if you are looking to use it for distilling at a high percentage of the grist. For best utilization of the malted maize, we recommend a pre-cook step after milling. It can also be used as the base for a corn whiskey bourbon.

Maize adds mild, less malty flavour to beers and less body. It also provides a drier and crisper beer. Maize Malt should be crushed along with other malts. No need to adjust the mill, cook it, step mash or mill it separately. We recommend milling the Maize malt along with the other malts.