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Old 11-21-2012, 05:43 PM   #11
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You can also use creamed corn, right out of a can. Or you can use grits/cornmeal, but you have to do a cereal mash to them, since they aren't pregelatinized like flaked corn or corn flakes. I've also used tortilla chips in my mash as well.


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Old 11-21-2012, 05:58 PM   #12
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I've been using Albers Quick Grits from the grocery store. I think you can add them directly to the mash but I've been cooking them according to the directions on the box, cooling to mash temp and adding them in at the beginning of the mash. Subtract the volume of water used in cooking from the total volume of strike water if the grits were included as part of your total water/grain ratio. Rice hulls may be needed as well to avoid a stuck sparge.


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Old 11-21-2012, 06:06 PM   #13
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I've also used tortilla chips in my mash as well.
Wow! What effect did the oil have on the final product?
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Old 11-21-2012, 06:07 PM   #14
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Wow! What effect did the oil have on the final product?
None. The grain absorbs it and filters it. Same with using chocolate.
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Old 11-21-2012, 10:47 PM   #15
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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.
I think you are right with this, but you definitely need to use some rice hulls because the minute rice and quick grits will disintegrate in the mash and you might get a stuck sparge.
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Old 11-21-2012, 11:09 PM   #16
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I use quick grits in a lot of my recipes. My mash tun is a bag in a bucket. When I use grits I dump the grits in the bag. A gallon of boiling, or near boiling water. Cover the bucket and let the grits gelatinize and the tun temp to stablize at the same time. Then stir in the rest of the strike water to the temp I'm shooting for and add the rest of the grains and start timing the mash.
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Old 11-21-2012, 11:22 PM   #17
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Does anyone use cocoa powder in their mash?
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Old 11-21-2012, 11:43 PM   #18
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I think you are right with this, but you definitely need to use some rice hulls because the minute rice and quick grits will disintegrate in the mash and you might get a stuck sparge.
Yeah. If I recall correctly, I think I've gone as high as 10% of the grain bill with Minute Rice without the addition of rice hulls, but I may have been pushing my luck. I've never had a stuck sparge, but I can imagine it is not fun.

Speaking of rice hulls, I'll never forget the first time I bought them. When the brew store guy asked how much I wanted, I said "how about five pounds". He asked if I was sure. Then he showed me how much that was. It must have been a couple of bushels!!
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Old 11-21-2012, 11:50 PM   #19
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Quote:
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Wow! What effect did the oil have on the final product?
Quote:
Originally Posted by Revvy View Post
None. The grain absorbs it and filters it. Same with using chocolate.
About the grain absorbing the oil. I was inspired by Wild Ginger to use chopped pecans in an all grain brew recently. I did toast and blot them, but not to the Nth degree. No oil issues in the end product. No oily residue. It forms a great head.

So, not wanting to go near a grocery store today, I stopped at the farmers market for popin' corn. They had none. They had fresh corn on the cob.

Well I be damned if fresh corn on the cob isn't made of corn. I want to put corn in a beer. Corn seems to be a good choice of product to get corn from.

I guess I should cook, or cereal mash, this like when I used buckwheat and spelt, you think?

I've 10 ears for 5 gallons.

My recipe now is
5 pounds two row
5 pounds six row
2 1/2 pounds flaked rice from the lhbs
10 ears of corn on the cob
1 oz Liberty hops
1 oz Mt Hood hops
Fermentis dry lager yeast, either S-23 or W-34/70

If I use all the rice and corn, it would count as a Standard American lager by BJCP style. Maybe if I knock a pound to a pound and a half of rice off, it would be Premium. I'll have to weigh the corn.

Style aside, do you think this is too much adjunct? Would 10 rather large ears of sweet corn be too much? Should I take it off the cob or chunk it in cob and all. I'm leaning to cob and all, just cut in half for easier handling.
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Old 11-21-2012, 11:58 PM   #20
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No. Now I think about it, not being lazy and taking it off the cob will let me get more out of it.


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