Has anyone made a all grain corn ALE beer? I have a feeling if I brew a pale ale style and add corn into the mix it may taste alright but wont really have the effects Im looking for. I guess my question is what is the proper way to use corn in an all grain brew that isn't a coors water flavor beer? my gut instinct wants to formulate a recipe using corn as the base malt with some caramel malt I.D.K. crystal 40 to 60 with maybe carapils and or victory malt and oats but keep the O.S. gravity low like 1035-40 and hopp the s#*T out of it. Any thoughts????
Corn ale anyone?
- Thread starter smithjw24
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
better get sum diastic powder, amylas or sumtin to convert the starches.. no base grain = no conversion!!
Are you talking about a cream ale? It's pretty common. There's a ton of recipes on here. It's nothing special, just a really refreshing beer.
Here's some info on the style of beer.
The easiest way is to use flaked maize. The corn goes through a process where it is pregelatinized, and you just add it to the mash tun along with your grain.
The other way is to do what's called a cereal mash. You boil the corn with some diastic grain like 2 row until it becomes like porrige and the starch has converted, then you add it to the mash tun with your grain. If you're doing a cereal mash you can use almost any form of corn, folks use grits, masa, cornmeal, canned cream corn, corn on the cob, hominy, and even popped popcorn.
Here's a cream ale recipe made with popcorn
Popcorn Cream ALe
Here's some info on the style of beer.
The easiest way is to use flaked maize. The corn goes through a process where it is pregelatinized, and you just add it to the mash tun along with your grain.
The other way is to do what's called a cereal mash. You boil the corn with some diastic grain like 2 row until it becomes like porrige and the starch has converted, then you add it to the mash tun with your grain. If you're doing a cereal mash you can use almost any form of corn, folks use grits, masa, cornmeal, canned cream corn, corn on the cob, hominy, and even popped popcorn.
Here's a cream ale recipe made with popcorn
Popcorn Cream ALe
Zacharomyces
Well-Known Member
Around here the mountain folk malt their own corn so that they can mash it with 100% corn. They're not making beer though...
Boodlemania
Well-Known Member
OK, I read that as corn HOLE beer. Eeeeewwww.
Need coffee now.
Zach: They ain't no mountains in the dang ATL...
Need coffee now.
Zach: They ain't no mountains in the dang ATL...
Wow lots of good ideas, thanks for the replies. A friend of mine brought back a growlier from a brewery in Russian River area that was a corn based ale that was really hoppy and refreshing. We can't remember the name of the brewery, but would very much like to mimic that beer. Thanks for the help, I'll keep researching.
Another thought is i just looked into a miller light lager clone type and this guy is saying that with this amalayse enzym you gett a really low gravity and less of a corn taste because the enzyme eats at other sugars that the yeast dont finish with.check out the search under the recipes discussion forum.
I recently bought some and have way more than enough of flaked corn, so recently im trying to get ideas as ive used all my lager yeast also. thinking about trying it with some 6 row and nottingham.
Protein rest???
I recently bought some and have way more than enough of flaked corn, so recently im trying to get ideas as ive used all my lager yeast also. thinking about trying it with some 6 row and nottingham.
Protein rest???
Germelli1
Well-Known Member
Funny you ask, a small brewery I frequent came out with "Thomas Jefferson Ale" which featured corn as much of the fermentables.
Germelli1
Well-Known Member
Ah, found it! It was called Monticello Reserve Ale (TJ home). Here is some info from the brewery:
jmarshall
Well-Known Member
I was at Starr Hill last week and sampled that one(my brother was visiting and we went brewery hopping). I love a lot of their brews, but I have to say that one in particular was pretty bad. I don't mind a little corn sweetness in a beer, but the flavor is somewhat overbearing in that one.
Incidentally, I have been planning on brewing an american farmhouse ale for some time with corn grits as about 15% of the fermentables. I started having second thoughts after trying the monticello reserve, but I already have the ingredients and figured what the hell. I'll at least experiment. I figure the grits may not impart such a flavor. Other ingredients are 6 row, toasted wheat berries, and toasted oats. I posted on it in this forum earlier. Brew day for it is tomorrow.
Germelli, are you from the area?
Germelli1
Well-Known Member
Ya, I hated the beer...thought they did it half ass. I talked to the brewmaster that day. I told him what I thought of it in a respectful manner, and he told me he agreed, but his aim was to make it more mass appealing. I just thought "You are brewing a beer for your taste room only and you try and make it appeal to the masses?"
I live in Nova when I am not at school, but my best friend went to UVA so we would visit each other frequently. I would always knock at least 2 growler fills of my card when I visited
Starr Hill and Legend are my favorite VA micros, and the small brewery down by me at VT was my favorite in VA until it closed a month or two ago
I live in Nova when I am not at school, but my best friend went to UVA so we would visit each other frequently. I would always knock at least 2 growler fills of my card when I visited
Starr Hill and Legend are my favorite VA micros, and the small brewery down by me at VT was my favorite in VA until it closed a month or two ago
I never have went over 33% adjuncts. It still makes a good beer. Better than the lite beer crap too many people drink.
frydogbrews
Well-Known Member
i'm growing popcorn right now, i just might have to try that popcorn beer recipe.
firebird400
Well-Known Member
- Joined
- Apr 17, 2011
- Messages
- 246
- Reaction score
- 3
I made one that is 42% adjuncts
Came out great but I will use all corn adjuncts next time instead of using rice as well.
I would like to know just how much corn vs. barley we can use and still get complete conversion of starches.
Came out great but I will use all corn adjuncts next time instead of using rice as well.
I would like to know just how much corn vs. barley we can use and still get complete conversion of starches.
- Joined
- Mar 12, 2007
- Messages
- 6,841
- Reaction score
- 857
Brewed one last weekend as an experiment.
52% Pils
35% Flaked Maize
10% Agave
3% Roasted Barley
OG 1.067
4oz of Malto-Dextrine
Hopped to 33 IBU with all Saaz
WLP001 @ 63 degrees
Calling it "Tesgüino Red",
but will it be any good?
Your guess is as good as mine.
52% Pils
35% Flaked Maize
10% Agave
3% Roasted Barley
OG 1.067
4oz of Malto-Dextrine
Hopped to 33 IBU with all Saaz
WLP001 @ 63 degrees
Calling it "Tesgüino Red",
but will it be any good?
Your guess is as good as mine.
- Joined
- Mar 12, 2007
- Messages
- 6,841
- Reaction score
- 857
Depends on the grains you use.
I don't go below an average diastatic power of 40 Lintner.
example from above recipe:
58% Pils @ 110 Lintner
38% Maize @ 0 Lintner
4% Roasted Barley @ 0 Lintner
(110 x .58) + (0 x .38) + (0 x .04) = 63.8 average Lintner
note:
percentages of grain bill changed from above
because Agave is not mashed.
