I would continue on the theme of brewing maize beer today:  As I mentioned before, home-brew shops, barley and hops are unavailable here so, I have had to go about things a bit differently.  One of my previous posts was about malting corn (maize); having done this and having kilned some of it into the maize equivalent of Chocolate, Crystal and Munich malt, I am ready to proceed to the next step…getting everything ready physically and psychologically (I have never done whole grain brewing using firstly, my own malted grains and secondly, those grains being maize and thirdly, replacing hops with a different bittering agent).

So here are my kilned malts, Chocolate, Crystal and Munich…

Maize has a higher gelatinization temperature compared to barley which means some playing around with temperature is going to be necessary in order to make the starch do what it is supposed to and at the same time not denature the necessary enzymes prematurely before conversion has taken place.  The other issue is that maize does not have a hull and I am going to use rice hulls from the rice mill during sparging.  Since I am doing this, I decided to grind the maize malt very finely…

Doing this by hand took a ridiculously long time and that is why I have needed a whole day just for preparation!  The rice hulls also needed a lot of cleaning since “getting rice hulls from the rice mill” does not mean buying a packet from them, it means going out the back with a sack where the mountain waste pile is out in the open and finding the freshest hulls next to outlet.  It further means soaking them, bleaching them, drying them, sieving the sand, bugs and crap out of them…it took about two weeks of work…

In terms of hops, I have decided to go with Jackass Bitters.  I was thinking of Serosi or Bitter Gourd but Jackass Bitters won out simply because to be able to say, “I made beer with Jackass Bitters!” sounds way cooler than “I made beer with Bitter Gourd,” I’m sure everybody would agree.  I decided to extract some Jackass Bitters into a tincture just to be able to standardize the bitterness; again, I’ve never done this before and I have to start somewhere in order to get some sort of reproducibility for future batches.

Okay, all the ingredients have been prepared and everything is getting sanitized today, let’s see if tomorrow is a nice day for the actual brewing…

Catch you later!!

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