SC - Re: Egg Sizes

[Philip & Susan Troy]

Richard Kappler wrote:
> 
> But Bear, the maize then becomes the malt.  I never specified which grain.
> To brewers, malt is simply grain...of ANY type, in which the seed is allowed
> to grow for a very short time then killed.  Corn, wheat, barley among others
> all are malted and then considered malt.  It doesn't have to be barley.
> 
> Regards, Puck
> 
> Actually, you can brew without malt, consider tizwin (I think the spelling
> is correct for the Apache popskull made from the simple fermentation of
> maize).
> 
> Bear

I suppose it's possible to brew with fresh, green/sweet corn; it
probably has some fermentable sugars in it. Or is this like the South
American stuff whose name escapes me, which is done by introducing
amylase to the maize (by chewing it and spitting it out...yum)?

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================