by RC Al » Sun Mar 07, 2021 9:33 am
As you have plenty of other malts there (26%, heaps to do the mash on thier own, it was malted rye yes?) and proceeded to mash normally, that would leave the possibilty that the grain itself had a low sugar content, or you stuffed up somewhere. What were your mashing times/temps? How fresh was each grain? Are you able to look up the manufacturers diastic rating for the malts used? It seems there is a big difference between brands and country of origin.
I think that the malt is there for flavour in this case (provided the HH directions are correct), a 100% malted corn mash certinally wouldn't get boiled. Some of the hobby level mashes I have looked at will leave it at mash temp for days to achive the lower temp gelaitanization. Many seem to get a low yield even with good procedures.
Corn you evil thing, why do you have to taste so good? lols