Maize grits and rice are two of the more widely used brewing adjuncts. Both are efficient and very accessible sources of starch and fermentable sugars. These cereals do not cause any problems in terms of proteins and ß-glucans. The objective during mash conversion is to convert the starch to fermentable sugars as efficiently as possible. Their gelatinisation temperatures range from 60-70°C and 68-77°C respectively. Therefore, selection of varieties is important.
|Typical Maize Grits and Rice Brewing Problem||Kerry's Solution|
|Poor extract levels||Hitempase|
|High mash viscosities and starch positive wort||Hitempase|
|Limited vitamins, essential salts and amino acids for yeast||Yeastex|
|Poor foam stability||Biofoam K, Biofoam AT|