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Old 03-04-2013, 02:29 PM   #1
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Default Purchasing Malted Corn?

Does anybody sell corn malt online? Or, will I have to malt my own?

I've tried flaked corn, but it does not produce any noticeable corn flavors.

This is for my Mexican Amber Lager. I want to add a few pounds of corn malt to the next batch.

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Old 03-04-2013, 06:37 PM   #2
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Corn is not a strong flavor- I've never heard of anyone using malted corn but that doens't use much. We add 1-2 lbs to our cream ale which only imparts a light corn sweetness, which is all you really want.

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Old 03-07-2013, 02:59 PM   #3
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I just picked up a 50 pound sack of popcorn.

Wonder if it can be malted?

Probably be harder to crush than malted field corn.

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Old 03-07-2013, 03:02 PM   #4
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There's been a pretty active thread on malting corn that's been going on for a month or so. It might be the one at the top of the similar threads box below, the one that ws just posted in yesterday. And I think there's a link in there to another malting corn thread.

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Old 03-07-2013, 03:32 PM   #5
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Interesting.

Corn will only be about 10% of my grain bill, so the conversion issue he had should not be a problem.

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Old 03-07-2013, 03:38 PM   #6
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The other thing to try is to air pop the popcorn and use that in your cream ale Malticuolus has a thread on it. Been meaning to try it. You can also use any other form of corn, such as grits, or creamed corn or corn on the cob, and I've even used tortilla chips, and you'd just have to do a cereal mash first. You could also try grinding the popcorn and cereal mashing that. There are so many ways that corn can be used, and I'm sure some of them impart more of a corny taste than others. I'm thinking roasting corn on the cob and using that, or maybe making polenta and chucking that in the mash tun....

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Old 03-07-2013, 04:00 PM   #7
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Be sure to roast your corn in the husk if you haven't done that before. I suggest that to my customers as the best way to always cook fresh corn. They all agree after trying it. It prevents burning, silks come off easy, and retains flavor.

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Old 03-07-2013, 04:23 PM   #8
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Love it that way!

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Old 03-07-2013, 06:06 PM   #9
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Quote:
Originally Posted by Revvy View Post
The other thing to try is to air pop the popcorn and use that in your cream ale Malticuolus has a thread on it. Been meaning to try it. You can also use any other form of corn, such as grits, or creamed corn or corn on the cob, and I've even used tortilla chips, and you'd just have to do a cereal mash first. You could also try grinding the popcorn and cereal mashing that. There are so many ways that corn can be used, and I'm sure some of them impart more of a corny taste than others. I'm thinking roasting corn on the cob and using that, or maybe making polenta and chucking that in the mash tun....
I think I might have some left over corn bread...

This is for a Mexican Amber Lager, BTW.

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Old 03-07-2013, 06:12 PM   #10
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Hi,

I have malted and roasted popping corn. Worked out quite well. Smells fantastic and I have still to use it. Below are some pictures of how it turned out. I only did 500g, but plan to do the other 500g this weekend.

image-1772233781.jpg



image-3472593157.jpg



image-155987155.jpg



image-2695767300.jpg

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