All Grain No sugar No malt

After much deliberation I decided to have a crack at an all grain run.
They key here is a set of liquid enzymes on which I have just got my Teddy paws.
Method:
2 kg of cracked feed corn (maize)  milled to a fine flour.
In a big pot  put 5 litres of COLD water  and 1.2ml of the amylase enzyme.
Slowly added the corn stirring to avoid lumps. pH was around 6.0
Normally this much corn would turn into a glue like porridge at about 60 C  however thanks to the enzyme it stayed nice and liquid right through
Brought this pot up to 88 C  stirring regularly. Once there I turned off the heat and put the bug pot in the oven at 80C.   It sat there for 90 minutes.
I then added another 3 litres of cold water and brought the temperature down to 55C.
A little citric acid took the pH down to 5.0
Then I added 1.5ml of the glucoamylase enzyme, stirred and kept it in a warm oven ( 50C) for 2 hours.
The resultant liquid was nice and sweet.  The combination to the two enzymes had turned the starch of the corn into sugars.  (An iodine test confirmed no starch)
I put this into my fermenter.
I then repeated the exercise  ( my pot is max 10 litres)
After topping the combined mashes to 23 litres  I had an SG of 1060   - plenty of sugar to ferment.
50g of rehydrated bakers yeast  later  and within 15 minutes  it is cracking away.
Total and only ingredients
Corn,   water,   the enzymes and a little citric acid !
 
This is a whole new dimension for me.
 

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