Premium maize grown in the South Island of New Zealand that has a starchy taste, blend flavour.Maize Malt adds mild, less malty flavour to beers and less body. It also provides a drier and crisper beer. Typical Beer Styles include American Light Lager, Mexican Lagers, Pilsners. It is also suited for Bourbon Whisky making. Typical usage rates are up to 25% in beer and 51% in distilling. You should crush Maize Malt along with other malts. No need to adjust the mill, cook it, step mash or mill it separately. You can keep the same mill gap size and mill the Maize with the other malts on your grain bill to aid the flow. If your mill rollers have good knurling, this will work. However, the Maize has a slippery outer skin, and some brewers have been milling the Maize Malt by wetting the grain before mixing with the other malt prior milling. Or you can bash the Maize Malt bag with a rubber hammer before milling. We recommend adding Rice or Oat Hulls to recipes
using more than 10% of Maize Malt to avoid a stuck mash.
EBC Test MethodSpecificationTypical AnalysisMoisture (max) % 6.28Extract – Fine Dry min% 58.92Extract – Coarse Dry 41.39Extract – Fine As-is 55.22Extract – Coarse As-is 38.79Saccharification time <10Odour NormalWort Colour 2.5Total Nitrogen (%) 1.59Kolbach Index 17.83pH 6.21FAN (mg/l) min 61.17