Great article, gap.
I do a "cereal cooker" thing but need to adjust my method, having read it.
Currently I boil the maize, let it cool to about 72 degrees then use some base malt to zap the cereals with the Alpha Amylase. Next brew I'll reboil it after the mash and tip that cooker mash into the main mash.
With suitable temperature calculations of course.
Interesting about the Cluster hops as well, in Bronzed Brews, it's recorded that the Australian breweries at the same time didn't like to put too much Cluster into the boil because of the perceived "blackcurrant" notes.
I've got a fair bit of Cluster, will use some.
Yes, looks like 25-30% cereal would be the sweet spot.
Ed: higher rates after WW2 would fit in with the progressive "blandification" of the beers. Actually Miller BUL in Australia is probably unique as a locally produced beer, according to MHB they import "micronised" maize from the USA to use in the mash.
I do a "cereal cooker" thing but need to adjust my method, having read it.
Currently I boil the maize, let it cool to about 72 degrees then use some base malt to zap the cereals with the Alpha Amylase. Next brew I'll reboil it after the mash and tip that cooker mash into the main mash.
With suitable temperature calculations of course.
Interesting about the Cluster hops as well, in Bronzed Brews, it's recorded that the Australian breweries at the same time didn't like to put too much Cluster into the boil because of the perceived "blackcurrant" notes.
I've got a fair bit of Cluster, will use some.
Yes, looks like 25-30% cereal would be the sweet spot.
Ed: higher rates after WW2 would fit in with the progressive "blandification" of the beers. Actually Miller BUL in Australia is probably unique as a locally produced beer, according to MHB they import "micronised" maize from the USA to use in the mash.
