I just brewed a chicha style beer with 55% malted corn, 34% pilsner malt, and 11% torrified wheat, with 7 gal in the kettle pre-boil. Brewing software calculated a pre-boil gravity of 1.044, and a SG of 1.050
This is my first time working with malted corn so this could be a process issue, but my efficiency was much lower than expected. Pre-boil ended up being 1.030, with a SG of 1.035. From what I understand, malted corn shouldn't need a cereal mash, and paired with a base malts enzymes, this should be sufficient. Am I missing something working with the malted corn?
This is my first time working with malted corn so this could be a process issue, but my efficiency was much lower than expected. Pre-boil ended up being 1.030, with a SG of 1.035. From what I understand, malted corn shouldn't need a cereal mash, and paired with a base malts enzymes, this should be sufficient. Am I missing something working with the malted corn?