Originally Posted by Minky
Wow! What effect did the oil have on the final product?
Originally Posted by Revvy
None. The grain absorbs it and filters it. Same with using chocolate.
About the grain absorbing the oil. I was inspired by Wild Ginger to use chopped pecans in an all grain brew recently. I did toast and blot them, but not to the Nth degree. No oil issues in the end product. No oily residue. It forms a great head.
So, not wanting to go near a grocery store today, I stopped at the farmers market for popin' corn. They had none. They had fresh corn on the cob.
Well I be damned if fresh corn on the cob isn't made of corn. I want to put corn in a beer. Corn seems to be a good choice of product to get corn from.
I guess I should cook, or cereal mash, this like when I used buckwheat and spelt, you think?
I've 10 ears for 5 gallons.
My recipe now is
5 pounds two row
5 pounds six row
2 1/2 pounds flaked rice from the lhbs
10 ears of corn on the cob
1 oz Liberty hops
1 oz Mt Hood hops
Fermentis dry lager yeast, either S-23 or W-34/70
If I use all the rice and corn, it would count as a Standard American lager by BJCP style. Maybe if I knock a pound to a pound and a half of rice off, it would be Premium. I'll have to weigh the corn.
Style aside, do you think this is too much adjunct? Would 10 rather large ears of sweet corn be too much? Should I take it off the cob or chunk it in cob and all. I'm leaning to cob and all, just cut in half for easier handling.