Purple Corn Whole Non-GMO

Purple Corn Whole Non-GMO is an unmalted heirloom variety known for its distinctive color and flavor profile. This non-GMO corn is ideal for crafting alcoholic beverages, enhancing bourbons and whiskeys, and providing rich hues in pale lagers and cream ales. Its unique characteristics contribute to superior taste and visual appeal in brewing applications.

Cereal Mash Procedure 

In a cereal mash, a small proportion of malt from the grain bill is added to a separate boiling vessel called the adjunct cooker, along with the entire charge of unmalted grain. The malt and grain mixture in the adjunct cooker undergoes a short mash rest followed by boiling, after which it is added to the main mash with the remainder of the malt. Boiling gelatinizes the starch in the unmalted grain, while the malt enzymes help liquefy the gelatinized starch before and during the main mash.

Enzyme Additions – Hitempase 2XL – 12 g, Bioglucanase – 15 mL

Adjunct Cooker Mash:

• Mash In 105°F
• 1^st Rest – 105°F for 20 min
• 2^nd Rest – 212°F for 15 min

Three Step Mash

• Mash In 122°F
• 1^st Rest – 122°F for 20 min
• 2^nd Rest – 156°F for 45 min
• Mash-Off – 171°F for 1 min