1. Prepare 23L of pH 5.8 mash water in a large pot on a stove.
2. Turn the stove on high.
3. Monitor the temperature until it's 74oC (165°F).
4. Turn off the heat, and stir in 7L of flaked maize.
5. Stir the mash until the starches disperse, and the temperature drops to 66.5oC (152oF).
6. Stir in 1/L of crushed barley malt and 5-ml (1-tsp) of gluco-amylase.
7. Cover and leave for 90 minutes or longer.
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