I'm wondering about the possibility of using flaked maize in a GF extract brew, specifically using it like a specialty grain.
I found some information about using flaked maize in certain types of non-GF beer, but they recommend using some malted barley mixed in to help convert the starches.
I have 2 thoughts here: one would be use a little bit of flaked maize when I make a wit, in the hopes that the starches would leave a little bit of haze, making it 'look' like a wheat beer.
The second thought is, are there any enzymes left in rice syrup after processing, so that if I mix rice syrup in my water, THEN steep the maize, it would perform some conversion?
I found some information about using flaked maize in certain types of non-GF beer, but they recommend using some malted barley mixed in to help convert the starches.
I have 2 thoughts here: one would be use a little bit of flaked maize when I make a wit, in the hopes that the starches would leave a little bit of haze, making it 'look' like a wheat beer.
The second thought is, are there any enzymes left in rice syrup after processing, so that if I mix rice syrup in my water, THEN steep the maize, it would perform some conversion?