Currently my saison recipe has 8% cane sugar to help dry it out. I am wanting to replace this with something that may add a slight bit of flavor and more complexity over all to my beer. I was thinking about using flaked maize as an adjunct for this, though I'm not totally sure about its fermentability.
I realize that a 1:1 substitution will not give me what I need, I am definitely willing to increase the amount of flaked maize up enough to get me to my desired FG (1.005 is where it finishes at).
So, the starches in the maize need to be broken down and converted in the mash with malt enzymes, but how fermentable are these subsequent sugars? Are they similar to complex malt sugars/dextrins? I realize maize wouldn't contain sugars like maltotriose, but I'm not sure if the gravity units of this adjunct could eventually be 100% fermentable with adequate mashing length/rest temp. I have been mashing at 145 for 90 minutes for this beer.
I realize that a 1:1 substitution will not give me what I need, I am definitely willing to increase the amount of flaked maize up enough to get me to my desired FG (1.005 is where it finishes at).
So, the starches in the maize need to be broken down and converted in the mash with malt enzymes, but how fermentable are these subsequent sugars? Are they similar to complex malt sugars/dextrins? I realize maize wouldn't contain sugars like maltotriose, but I'm not sure if the gravity units of this adjunct could eventually be 100% fermentable with adequate mashing length/rest temp. I have been mashing at 145 for 90 minutes for this beer.