ol' rummie

Recipes 

Tonedef131

Recipes 

Mashed Corn = maltose
Corn Sugar = Glucose

These two are not interchangeable and would make a dramatically different beer.

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GunnerMan

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I have read that corn can contribute flavor. See Cream of Three Crops thread

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Bob

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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).

Bob

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Tonedef131

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Dextrose is glucose.

__________________
Primary: Biere de Garde
Secondary: Old Dirty Bastard, Cyser, Historical Porter w/ wood and Brett C
Barrels: Lambic, Flanders Red, Zinfandel Pyment, Imperial Stout, Scotch Ale
Kegged/lagering: Biere de Garde, Berliner Weisse, 1.134 Belgian Barleywine, Saison Brett, N German Alt, Biere de Mars
Bottled: Acerglyn, Bohemian Braggot, Biere de Noel
On Draft: Belgian Pomegranate, Belgian Golden Strong, Smoker in the Rye, Dark Mild, Dirty Blonde, German Pilsner, Dunkels Weissbier

david_42

Recipes 

Flaked corn definitely adds flavor to the brew. Using corn sugar will give you a drier, less tasty beer.

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Bob

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You're right, Tonedef. :blush:

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ol' rummie

Recipes 

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)?

Freezeblade

Recipes 

Grab some Instant Grits, they are mash ready as they are pre-gelatinized. and yes, replace them 1:1 IIRC

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