I'm making a cream ale soon, and was wondering if I could use corn sugar instead of flaked corn, I don't really think there would be much difference since neither contibute any flavor.?
I have read that corn can contribute flavor. See Cream of Three Crops thread
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Originally Posted by Duckfoot
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There is a distinct difference. Both reduce body to the extent they're used as part of the grist, but flaked maize also imparts a subtle flavor. Corn sugar - which is dextrose, not glucose - is completely fermentable, so it imparts nothing (except yeast feed).
Flaked corn definitely adds flavor to the brew. Using corn sugar will give you a drier, less tasty beer.
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Then corn sugar isn't what I want in a cream ale, it probably won't have the same mouthfeel etc.
I can't get any flaked corn around here by the weekend, but I read that corn meal or grits will work just as well, as long as you cook them first. Am I right to assume that 1lb of flaked corn = 1lb of grits or meal(uncooked)?
Then corn sugar isn't what I want in a cream ale, it probably won't have the same mouthfeel etc.
I can't get any flaked corn around here by the weekend, but I read that corn meal or grits will work just as well, as long as you cook them first. Am I right to assume that 1lb of flaked corn = 1lb of grits or meal(uncooked)?
Grab some Instant Grits, they are mash ready as they are pre-gelatinized. and yes, replace them 1:1 IIRC
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Flaked Corn VS. Corn Sugar
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