blue corn tends to have a stronger nutty corn flavor than conventional flour corn varieties. I like blue corn tortillas, chips and muffins. I bet it will make a good beer. I'd like to know how this turns out.
As long as it's all gelatinized and the mash has plenty of amylase getting all the starch converted shouldn't be a problem. Blue corn is supposedly it fairly high protein so you might try a rest around 120-130 degrees F.
Why won't the beer be blue? Have you tried it?
Planning:Choke cherry wine, brown ale.
Bulk Aging: Oud bruin with elderberries, Brett Saison, ordinary bitter.
Bottled: Oud Bruin, cider, black raspberry mead, Elderberry wine.