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Old 02-20-2013, 08:27 PM   #11
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Yes, corn flakes don't contain the germ so any sugar content would be from the sugar they add to it. If you've had success with it in the past then great. I think it really is only in there for the recipe to add corn flavor and further dry it out which the cereal would more than likely do. I think flaked corn might be more authentic though.

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Old 02-21-2013, 12:41 PM   #12
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Yall talking about " Toney the Tiger" type corn flake cerial? Except not sweetened.
Like Kellogs Corn flakes.

Real flaked corn is better but when I've made my cream ale with corn flakes it still tastes pretty much the same.
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Old 02-21-2013, 12:51 PM   #13
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Like Kellogs Corn flakes.

Real flaked corn is better but when I've made my cream ale with corn flakes it still tastes pretty much the same.
Check out a couple of the posts above - if you're using that, you're not really getting any sugars from corn. You might as well be adding a tablespoon or two of table sugar to your kettle and skipping the corn flakes (and maybe a pinch of salt I guess). Not that I'm saying that'd be wrong - just that it'd be easier.
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Old 02-21-2013, 01:08 PM   #14
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Check out a couple of the posts above - if you're using that, you're not really getting any sugars from corn. You might as well be adding a tablespoon or two of table sugar to your kettle and skipping the corn flakes (and maybe a pinch of salt I guess). Not that I'm saying that'd be wrong - just that it'd be easier.
I did read those.

My guess is that the corn flakes still impart flavor to the wort even if the sugar they add is not from the corn itself but from other ingredients in the corn flakes.

Corn is intended to lighten the body and boost the alcohol slightly which is pretty much the idea behind adding table sugar to your recipe.
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Old 02-21-2013, 08:34 PM   #15
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I didn't mean to say in my above post that corn flakes wouldn't work to give off the corn flavor, merely that I would probably use flaked corn instead. You should indeed get some corn flavor and it will lighten the body which is what you want from the corn.

I prefer to use as little processed foods for fermenting as possible. Without research you never know if that preservative in your store brand corn cereal will affect your yeast and with light beers that can really stand out.

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Old 02-23-2013, 12:08 AM   #16
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I can make 11 gallons of my light cream ale for $12. This is where buying grain in bulk and reusing yeast come into play!

I agree on the corn and/or rice to make it truly low body and dry. Also mashing on the low side will help dry out your beer...shoot for a mash of 148-150F for 80 minutes.
I am impressed. Where do you buy your bulk grain?
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Old 02-24-2013, 02:25 AM   #17
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I was in a hurry to go by and pick up my ingredients today. Went to my local brew store (left my !@#$%^ recipe at home!) and picked up 12lbs pilson, 1 lb flaked rice, 8oz corn sugar, 1 oz east kent golding (1/2 for bitter, 1/2 for aroma). I plugged the recipe into beersmith and OG is low. The brew stores are closed on Sunday. I have an extra 5 oz of priming sugar (is that corn sugar?). I was thinking of using a pound of regular sugar along with the extra priming sugar to raise th OG. Would minute rice do the same thing? If so what would I use in beer smith to represent?

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