Gladfield Maize Malt 1kg (Supplied Unmilled)
EBC 2-3 (mash required): .
Premium maize grown in the South Island of New Zealand. Malted maize is a great malted adjunct for use with brewing or distilling. In the brewery, it can add a crisp flavour and dry finish, perfect for that summer lager. In distilling, it can be used for a traditional Bourbon Whiskey as at least 51% of the grist.
Malting the maize adds a unique component that is not found when using flaked or maize grits to get our added sugars. The malting process itself adds a lot of depth to the maize flavour along with the benefit seen by the extra enzyme activity (cooking aside). The additional protein breakdown is great if you are using 5-10% maize in a recipe to lighten the colour and add a bit of flavour.
Maize Malt adds mild, less malty flavour to beers and less body. It also provides a drier and crisper beer. Typical Beer Styles include American Light Lager, Mexican Lagers, Pilsners. It is also suited for Bourbon Whisky making. Typical usage rates are up to 25% in beer and 51% in distilling.
The Maize Malt is a bigger grain compared to Barley/Wheat and the maize has a slippery outer skin. Adjusting the gap on your mill is recommended. The ideal mill gap for crushing the Maize Malt is 1.45mm. You can also pre-crush the maize malt with a rubber hammer while inside the bag. It will half the grains allowing it to go through the mill more easily.
EBC Test Method | Specification | Typical Analysis |
Moisture (max) % |
|
6.28 |
Extract - Fine Dry min% |
|
58.92 |
Extract - Coarse Dry |
|
41.39 |
Extract - Fine As-is |
|
55.22 |
Extract - Coarse As-is |
|
38.79 |
Saccharification time |
|
<10 |
Odour |
|
Normal |
Wort Colour |
|
2.5 |
Total Nitrogen (%) |
|
1.59 |
Kolbach Index |
|
17.83 |
pH |
|
6.21 |
FAN (mg/l) min |
|
61.17 |