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Old 11-21-2012, 01:51 AM   #1
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Default Corn for an American Lager

I'm going to make an American lager. BJCP allows for 40% rice or corn in standard and 25% in premium. I'll be using 25%.

It was going to be flaked corn, but no lhbs has any. They have chopped corn and say it's a dry good and intended for brewing.

I found this thread

http://www.homebrewtalk.com/f12/cracked-corn-173842/

Any more thoughts on using chopped corn and the difference between chopped and flaked? The thread calls it cracked corn. I imagine it's the same thing as chopped.

What about using both in one beer, 12.5% of each?

The lhbs suggested rice over corn because it ferments better.


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Old 11-21-2012, 02:03 AM   #2
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Have you thought about corn flakes?


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Old 11-21-2012, 02:45 AM   #3
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Yes

Kellogg's Corn Flakes
Milled corn, sugar, malt flavor, contains 2% or less of salt. BHT added to packaging for freshness. And a bunch of vitamins.

Doesn't seem too bad.

1 1/4 pound of salted flakes though. Would it be enough to make salty beer? Maybe a different brand of corn flake with less salt?

They're toasted. I wonder if they'd impart a toasted flavor.
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Old 11-21-2012, 02:52 AM   #4
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I've never done it (I use flaked corn from the LHBS) but malticulous has brewed his CAP with popcorn.

Yeah, popcorn- popped with an airpopper. No lie. You could search the forum for it, I'm sure to see how much he used. But he threw that popped popcorn right in the mash and I know he loved the results.
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Old 11-21-2012, 03:05 AM   #5
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BMW has flaked corn.
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Old 11-21-2012, 03:27 AM   #6
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Popcorn, eh? He even talks about corn on the cob corn in one thread. And here I thought we were just being yahoos earlier.

In this thread, http://www.homebrewtalk.com/f12/popcorn-172838/ , he says he read it in Radical Brewing. I have that book, right here in front of me. Sure enough. Page 148.

It says popping the corn instantly gelatinizes the starch and makes it soluble.
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Old 11-21-2012, 05:04 AM   #7
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Quote:
Originally Posted by Zuljin View Post
I'm going to make an American lager. BJCP allows for 40% rice or corn in standard and 25% in premium. I'll be using 25%.

It was going to be flaked corn, but no lhbs has any. They have chopped corn and say it's a dry good and intended for brewing.

I found this thread

http://www.homebrewtalk.com/f12/cracked-corn-173842/

Any more thoughts on using chopped corn and the difference between chopped and flaked? The thread calls it cracked corn. I imagine it's the same thing as chopped.

What about using both in one beer, 12.5% of each?

The lhbs suggested rice over corn because it ferments better.
Make sure to boil the cracked corn to gelatinize the starches before adding it to the mash. Flaked corn already has its starches gelatinized, so you don't have to do it with that. Rice would need to be cooked as well. Using both would be a good idea.

Good luck!

Cheers!
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Old 11-21-2012, 01:00 PM   #8
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Quote:
Originally Posted by Zuljin View Post
Popcorn, eh? He even talks about corn on the cob corn in one thread. And here I thought we were just being yahoos earlier.

In this thread, http://www.homebrewtalk.com/f12/popcorn-172838/ , he says he read it in Radical Brewing. I have that book, right here in front of me. Sure enough. Page 148.

It says popping the corn instantly gelatinizes the starch and makes it soluble.
I have Radical Brewing, but I definitely missed that part!

I'd try it, and it's definitely cheap enough to do.
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Old 11-21-2012, 01:11 PM   #9
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Quote:
Originally Posted by Yooper View Post
I've never done it (I use flaked corn from the LHBS) but malticulous has brewed his CAP with popcorn.

Yeah, popcorn- popped with an airpopper. No lie. You could search the forum for it, I'm sure to see how much he used. But he threw that popped popcorn right in the mash and I know he loved the results.
A local brewery here in Indy, Sun King, have a seasonal that has popcorn in it. I missed out on trying it, but if they have it in 2013 I'm going to give it a shot. If you guys watch Drinking Made Easy, they visited Sun King this season and talked about the popcorn beer.
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Old 11-21-2012, 05:32 PM   #10
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Minute Rice is pre-cooked and gelatinized so it can be added directly to a mash. I have successfully used it. I forget its potential, but I believe it's about 1.038 or 39. I think quick grits can also be added directly to a mash. I don't know what the potential is for the grits though.


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