Okay, I stand corrected. My apologies for contradicting 6470zzy. Thanks 6470zzy and SHIELDS EXILE for getting the facts about Coopers straight from the source.SHIELDS EXILE wrote:I like the 7.5 ABV recipe Seymore gave us,and after all the talk about the diastatic power of Coopers LME, Iphoned their brewing helpline 1300654455,and thebrewer himself said that all their malt extracts are boiled for one hour and have no active diastase, either A,or B amylase.They are about 25 kms from my house here in Adelaide South Australia.
I'm still not sure why it has worked for me then. Perhaps flaked maize is so effectively pregelatinized or whatever, that a long hot soak is sufficient to convert its starches to sugar even with little to no malt enzymes? I know there are traditional "beers" in other cultures made from leftover rye bread, etc, which would obviously have had all enzymes killed in the cooking process, but still lends a bit of fermentable sugar. This would be an interesting concept for controlled experimentation...