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-   -   Flaked Maize (http://www.homebrewtalk.com/f12/flaked-maize-27645/)

uwmgdman 04-17-2007 02:15 PM

Flaked Maize
 
For those who have used flaked maize......I'm going to use 1 lb. in a 6 lb. partial mash. Does flaked maize become very sticky like flaked rye and benefit from the use of rice hulls in the mash? Or is it not a problem (sticky wise).

Thanks.

Justin
:mug:

boldone 04-17-2007 03:16 PM

I used 2 lbs in a full mash (10lbs total grain). I had no problems with my sparge.

uwmgdman 04-18-2007 01:29 AM

Good to know, thanks for the reply. Anyone else have anything to add?

paul_beer 04-18-2007 01:33 AM

Quote:

Originally Posted by boldone
I used 2 lbs in a full mash (10lbs total grain). I had no problems with my sparge.


Ditto. I batch sparged though.

david_42 04-18-2007 02:22 PM

No need for rice hulls. I've done 25% flaked corn without a problem.

boldone 04-18-2007 02:30 PM

Quote:

Originally Posted by paul_beer
Ditto. I batch sparged though.

I batch sparge as well :cross:

brewman ! 04-18-2007 02:44 PM

Are you guys getting real flaked maize or is it rolled corn ? Where from ? How is flaked maize different from corn flakes cereal ?

I was reading a brewing book that discussed flaked maize and they talked about how it was cooked with steam. (gelatinized).

Here is a thread on a Corona Clone I brewed.
http://www.homebrewtalk.com/f12/my-corona-clone-input-please-26614/

Brewing Clamper 04-18-2007 02:45 PM

Yeap, I used 1lb in a 4lb mash with no issues fly sparging...

uwmgdman 04-18-2007 03:18 PM

Excellent, thanks everyone!

boldone 04-18-2007 03:56 PM

Quote:

Originally Posted by brewman !
Are you guys getting real flaked maize or is it rolled corn ? Where from ? How is flaked maize different from corn flakes cereal ?

I was reading a brewing book that discussed flaked maize and they talked about how it was cooked with steam. (gelatinized).

Here is a thread on a Corona Clone I brewed.
http://www.homebrewtalk.com/showthread.php?t=26614

I used flaked maize that was purchased from my LHBS. It was already gelatinized and ready to be mashed.


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