Kaffircorn malting and brewing studies. VI.—Starch content of kaffir beer brewing materials

Abstract

Abstract Starch was determined in kaffir beer brewing materials by a modification of the method of MacWilliam et al. Kaffircorn grains contained 61·1–69% starch; kaffrcorn malts 45·9–61–2% and maize grits and maize meals 71·8–81–7%. The starch content of the spent grains from different breweries varied widely, from 14·7 to 50·3%. In a trial brew, 40·7% of the starch in the raw materials escaped degradation during mashing, 32·8% appearing in the final beer and 7·9% in the spent grains.