You could bitter with galena, that would be a good cream ale. Not a ton of late hop additions in a traditional cream ale. Or use a noble hop as a late additionAny hop suggestions?
I was thinking noble hops, but since this is an American style, I may have to go American hop (but I don't think I have those )
Yes, it is basically coarse polenta. Actual corn, maize. 10-15% is a good percentage.I think it's close to what you know as grits or maybe more like polenta.
https://en.m.wikipedia.org/wiki/Mielie_meal
I'll give it a try.
On the trub of Bunjippy sounds like a good plan.
My father used to work on an overhead paper cutter. It cuts paper and cardboard 2 meters wide and 15 cm thick. Monster machine, cut your arms off easily. He used corn meal (mielie) as a lubricant to let him move 100 kg of paper with a finger. I suspect pizzas are lighter than that.I figure I could use any percentage as it won't interfere with filtration as I biab.
Taste obviously will be affected.
We got 2 types of mieliemeal here. Roller & breakfast.
Breakfast has additions like vitamins added and is a little coarser (my staff prefers it), I think roller would be better?
This time of year I can also get dried or fresh kernels.
Off topic: try a bit of coarse ground corn when loading pizza or bread in the oven. Works a dream compared to flour. It's like it is sliding on ball bearings
Sounds perfect.OK, bringing this one back up as Bunjippy is almost ready to bottle so I can use BRY 97 trub...
80 % pilsner malt
15 % nshima (polenta)
5 % sugar
Aim for about 5% ABV.
OG around 1.044 (I had high attenuation with Bunyip)
1 hour mash at 67 oC
Galena at first wort, around 25 ibu
Saaz or perle at flame out, maybe 5 ibu
1 hour boil
Fermentation at 18 oC
On trub of BRY 97
Does that sound OK?
Any hop suggestions?
I was thinking noble hops, but since this is an American style, I may have to go American hop (but I don't think I have those )
I usually use Mt Hood and some Willamette at flameout in mine. 70% 2 row, 20% corn, 10% riceAny hop suggestions?
I was thinking noble hops, but since this is an American style, I may have to go American hop (but I don't think I have those )
I'd cut the bittering especially since you're adding sugar.OK, bringing this one back up as Bunjippy is almost ready to bottle so I can use BRY 97 trub...
80 % pilsner malt
15 % nshima (polenta)
5 % sugar
Aim for about 5% ABV.
OG around 1.044 (I had high attenuation with Bunyip)
1 hour mash at 67 oC
Galena at first wort, around 25 ibu
Saaz or perle at flame out, maybe 5 ibu
1 hour boil
Fermentation at 18 oC
On trub of BRY 97
Does that sound OK?
You have staff!!!!Thanks
That will change my plans a little as that means I should tie in with lunch time of my staff, so they can do the cooking for me
This stuff is a pain to prepare
Polenta? Just add it to boiling water and simmer 20 min until it thickens. Or use extra water if you're just going to brew it.Thanks
That will change my plans a little as that means I should tie in with lunch time of my staff, so they can do the cooking for me
This stuff is a pain to prepare