Saccharification may be recognized by the following signs: The mash loses its first white mealy look, and changes to dark brown. It also becomes thin and easily stirred. The taste is sweet and its odor is like that of fresh bread.
Corn and other grain may be mashed conveniently in such an apparatus as that described on page [10], as used for potatoes the steam being introduced under pressure.
The water is first placed in the steamer. Steam is introduced into the water and it is brought to a boil. The corn is then introduced gradually, the steam pressure increased to its maximum, and the mass blown out as described in [Chapter VII]. Hellefreund’s apparatus (see page [118]) may also be used with ground corn.
The corn or grain not previously crushed or ground is introduced into a steamer in the proportion of 200 lbs. of corn to 40 gallons of water. The steamer should have about 100 gallons of steam space for this amount.
The mashes described above are thick, more or less troublesome to distil, and only simple stills can be used. By the following method a clear saccharine fluid or wort can be obtained.
A mash vat is used having a double bottom. The upper bottom is perforated and between the two bottoms is a draw-off pipe and a pipe for the inlet of water.
Upon the upper perforated bottom is first placed a layer of between two and three pounds of chaff. Upon this is turned in a mixture of 400 lbs. corn and malt in the proportions of 1/5 malt to 4⁄5 grain. Eighty-seven gallons of water at a temperature of from 85° to 105° F. is then let in to the bottom, while the mixture is thoroughly agitated for 10 minutes. It is then left to subside for half an hour.
After this steeping process, the mass is again agitated while 175 gallons of water at 190° F. are let into the tub while the mass is continually and thoroughly stirred by mechanical stirrers. Brewing lasts for half an hour, and the liquid is then left to stand for seven hours.
At the end of this period the grain is covered by clear liquid which is drained off through the draw-off cock into the fermenting back.