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Old 06-19-2012, 08:02 PM   #1
shamilton
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Default Corn Grits VERSUS Flaked Corn

Ok, I'm going to be that guy and post this on here because frankly, I just need a little clarification.

Questions are as follows:

1) Difference between the two? I have read that grits have to have a cereal mash and flaked do not.

2) Do the two impart different flavors? Is one more of a prominent corn flavor versus the other?

3) What are acceptable amounts (percentages of grain bill) in an American lager? Please don't tell me scientifically, i.e. how much % I can convert with 6-row versus 2-row...no no, I want to know how much is acceptable TASTE wise. I do not want to brew corn beer.

Thank you for the help!

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Old 06-19-2012, 08:56 PM   #2
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I brewed BierMuncher's Cream of Three Crops Ale using flaked maize and it came out with corn and rice notes, not too unlike a BMC beer but friends all agreed mine was MUCH better. I used different hops (Willamette I believe), too. I was going to use grits but couldn't find them easily in large enough size (I needed about 1.5lbs. IIRC) at the grocery I went to. I will probably try to use them in the future though as LHBS sells flaked maize for like $2.50 a pound

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Old 06-19-2012, 11:32 PM   #3
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I used ~20% flaked maize and ~5% rice in a blonde ale. It was very light and delicious. I didn't really notice any corn or rice notes. Rice is supposed to add alcohol and lighten the body without adding flavor. I'm blanking on what corn does except for add alcohol and probably lighten the body. I used instant rice, straight in the mash no pre-cooking and I used flaked maize for simplicity, but in the future I'd use grits or polenta. You just need to cook it first. One thing I'd keep in mind is to note how much water goes into cooking the grits and subtract that from the mash in volume.

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Old 06-19-2012, 11:57 PM   #4
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Right now drinking Cream of Three Crops mentioned above made with instant grits instead of flaked corn and minute rice instead of flaked rice. Turned out great! Straw colored and clear. Picture is warm glass with cold beer so a little foggy
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Reason: clarified - I used instant grits so I didn't need a cereal mash
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Old 06-20-2012, 02:18 AM   #5
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Grits do require a cereal mash, for my taste 20% corn is just fine. I prefer a pre-prohibition American lager similar to what this article mentions, though I'd recommend against the 6-row unless you know you like that flavor.
http://morebeer.com/brewingtechnique....5/renner.html

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Old 06-20-2012, 03:15 AM   #6
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I use instant grits and minute rice in the cream of three crops recipe and it works out just fine. No need for a cereal mash with instant grits and rice.

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Old 06-20-2012, 03:24 AM   #7
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I use instant grits and minute rice in the cream of three crops recipe and it works out just fine. No need for a cereal mash with instant grits and rice.
+1

I just used instant grits on a batch a few weeks ago. I sampled a bottle today, and it's a really good batch of beer!
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Old 03-24-2013, 03:31 PM   #8
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Reviving the thread.

I'm going to use corn for the first time. I know corn doesn't give a LOT of flavor, but I've had pre prohibition lagers before that did have some corn character. I'm looking to get a bit of corn character. Locally, we have polenta and flaked corn. Any idea if I could get corn character from either if I used something like 25%???

Any insight is appreciated.

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Old 03-24-2013, 04:27 PM   #9
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If you have polenta and flaked corn, I would just use flaked for simplicity since you don't have to cook it. In a light lager I'm sure you will be able to taste the corn even with 15%. If you do want to do 25% it should be fine, especially if you like the corn flavor.

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Old 03-24-2013, 05:41 PM   #10
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I don't intend to make a light lager, though. I'm thinking of using it in a Tripel instead of sugar.

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