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Old 11-21-2012, 11:58 PM   #21
Cromwell
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I'm betting that the kernels' skins won't mash. I suspect you have to break up each kernel to let the enzymes get at the starches, so probably cooking the corn, then putting it through a blender or food processor will get you better utilization. Definitely uncooked corn isn't gelatinized in any case. If you need to prove this to yourself, put a whole corn kernel in your mouth and see if it's sweet before you bite it. No sweetness, no sugars and no starches.

Also, you're aware that corn adds its own unique flavor to a beer, and that rice mostly doesn't? Substituting rice for corn will get your alcohol up, but it'll taste different than if you added corn.

It's much more work than flaked corn, but doing a cereal mash on corn meal works great. I especially like cereal mashing blue corn meal.


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Old 11-22-2012, 12:06 AM   #22
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Cromwell's right, I think you're probably going to need to do a cereal mash with the corn to convert it. No big deal, take some 2 row, and the corn and boil it together for awhile.


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Old 11-22-2012, 01:05 AM   #23
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My mouth says corn is sweet, raw right off the cob. But yeah, cooking/ cereal mashing is in order.

And yes, some corn flavor is what I'm going for. Why? Because.

I like the blender idea. Liquify.
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Old 11-22-2012, 02:32 AM   #24
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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.
I make cereal mashes regularly. Go to the grocer and buy plain old fashioned corn meal in the amount you need. Set up your pot and cold water in a ratio of one part cornmeal to two parts water by volume. Slowly bring to a boil stirring constantly. By the time the mixture has boiled the cornmeal has gelatinized and can be added to the main mash to bring it up to sachrification temps. A bit more trouble but makes good CAP.

 
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Old 11-23-2012, 03:17 PM   #25
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5 good size ears got me 1 lb 11 1/2 oz of corn. I used a vegetable cleaver to lop it off while raw. I'll go with that this time so I see how much corn flavor how much corn gives me.

Did a cereal mash. All the corn with 2 qts water, heated to 150F, let rest 15 minutes, brought to boil for 15 minutes.

Then I put it in the blender and liquified. I think this did a good job of exposing the inside of the corn
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Old 11-24-2012, 02:55 PM   #26
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Wow- you made polenta. I think I'd eat that, with a little salt and pepper and butter, and forget about putting it in beer. It looks great!
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Old 11-24-2012, 03:54 PM   #27
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That's a lot of ingredients for a 5 gallon batch. What was your OG?

 
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Old 11-25-2012, 04:39 AM   #28
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Quote:
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Wow- you made polenta. I think I'd eat that, with a little salt and pepper and butter, and forget about putting it in beer. It looks great!
It was hard not to do that. Had to remind myself this was for beer.

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That's a lot of ingredients for a 5 gallon batch. What was your OG?
I did use only 5 ears instead of 10.

1.062 OG. Hopville said it should be 1.067 to 1.078. I expect the ABV will be a percent or so higher than most American lagers. Maybe 6.5 to 7%
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Old 12-28-2012, 03:44 PM   #29
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Going into secondary I'm at 6.5% abv.

The color is more brown than I wanted and it's not as clear as I'd hoped. Well, in the secondary. In the hydrometer, it's pernt near what I was going for.

The flavor though is dead nuts on. Bulls eye. 10 ring.
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Old 12-30-2012, 02:47 PM   #30
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If your LBS is out of corn maze, Look for a Mexican food store. They carry corn maze it's the same stuff. I have used it with the same results.



 
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