Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > flaked corn question
Reply
 
Thread Tools
Old 12-05-2008, 06:55 PM   #1
tranceamerica
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: seattle WA! WA! WA!
Posts: 439
Liked 1 Times on 1 Posts

Default flaked corn question

Ok, I'm thinking of brewing a light hybrid beer & biermuncher's cream ale looks interesting:

http://www.homebrewtalk.com/f62/crea...eam-ale-66503/

it uses flaked corn. where do I buy flaked corn from? homebrew shop or grocery store? if my LHBS doesn't have it, can I substitute something like corn starch - and if corn starch would work, then do I sub 1:1 or ??


__________________
Zion Nanobrews

Primary: beer, mead, cider

Drinking: beer, mead, cider


Quote:
Originally Posted by GilaMinumBeer View Post
...except for this d@mned tail I am fine.
tranceamerica is offline
 
Reply With Quote
Old 12-05-2008, 07:12 PM   #2
slimer
Feedback Score: 0 reviews
 
slimer's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Westmont, IL
Posts: 723
Liked 3 Times on 3 Posts

Default

Corn meal would be closer than corn starch.

Try whole foods. They have a lot of "flaked" varieties.


slimer is offline
 
Reply With Quote
Old 12-05-2008, 07:14 PM   #3
tranceamerica
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: seattle WA! WA! WA!
Posts: 439
Liked 1 Times on 1 Posts

Default

can I assume that corn meal or corn starch would have a higher likelyhood of a stuck sparge than the flaked variety?
__________________
Zion Nanobrews

Primary: beer, mead, cider

Drinking: beer, mead, cider


Quote:
Originally Posted by GilaMinumBeer View Post
...except for this d@mned tail I am fine.
tranceamerica is offline
 
Reply With Quote
Old 12-05-2008, 07:16 PM   #4
Tonedef131
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Fort Wayne
Posts: 1,906
Liked 26 Times on 14 Posts
Likes Given: 3

Default

Polenta is probably the best substitute if you can't find flaked corn. Flaked corn is far easier to use because you can add it directly to the mash since it is pregelatinized. Keep in mind that it does go rancid quickly, so make sure the source you got it from moves quite a bit of it. And taste it, if it tastes off and doesn't have a fresh corn flavor don't use it.

Some will argue that polenta will give you a fresher corn flavor, but few will argue that it is worth the extra amount of work it takes. But if you can't find fresh flaked corn, get polenta and do a bit of research on how to do an adjunct cereal mash.

Don't use corn starch and no corn is going to give you lautering problems.
Tonedef131 is offline
 
Reply With Quote
Old 12-05-2008, 07:41 PM   #5
tranceamerica
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: seattle WA! WA! WA!
Posts: 439
Liked 1 Times on 1 Posts

Default

ok - my follow up question - i'd imagine if I were using regular rice instead of minute rice, I'd again have to do a cereal mash?
__________________
Zion Nanobrews

Primary: beer, mead, cider

Drinking: beer, mead, cider


Quote:
Originally Posted by GilaMinumBeer View Post
...except for this d@mned tail I am fine.
tranceamerica is offline
 
Reply With Quote
Old 12-05-2008, 07:43 PM   #6
Tonedef131
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Fort Wayne
Posts: 1,906
Liked 26 Times on 14 Posts
Likes Given: 3

Default

Quote:
Originally Posted by tranceamerica View Post
ok - my follow up question - i'd imagine if I were using regular rice instead of minute rice, I'd again have to do a cereal mash?
You are correct in this thinking. If you find yourself using polenta go ahead and use regular rice as it will probably be cheaper. But if you are using flaked corn stick with the minuet rice for ease of use.
Tonedef131 is offline
 
Reply With Quote
Old 12-05-2008, 07:56 PM   #7
eriktlupus
Feedback Score: 0 reviews
 
eriktlupus's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Cereal City, USA
Posts: 2,654
Liked 11 Times on 9 Posts

Default

your lhbs should have both flaked corn and flaked rice.

this is my favorite lager recipe(sofaranyway)
7# 2row
1#flaked corn
1#flaked rice
.5oz cascade (6.8)60min
.5oz cascade (6.8)30min
mash at 148-150 for 90-120min


nicely malty with a hint of citrus
__________________
primary1 :UTOPIA BABY(still searching for it)
secondary:middling bastard ipa
kegged:simcoe blonde, crystal pale ale, yellow jacket golden ale, lemon shandy blonde
DRINKIN DAWG BREWERY
LET'S GO RED WINGS


join michigan mashers here

extraction calculator
grains in pounds(G) X 36(average points per gallon of grains) / batch size in gallons(g) = maximum efficiency(ME)
OG / ME = brewhouse efficiency

Reason: yeast type is wlp 820
eriktlupus is offline
 
Reply With Quote
Old 12-05-2008, 08:06 PM   #8
Tonedef131
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Fort Wayne
Posts: 1,906
Liked 26 Times on 14 Posts
Likes Given: 3

Default

Quote:
Originally Posted by eriktlupus View Post
your lhbs should have both flaked corn and flaked rice.

this is my favorite lager recipe(sofaranyway)
7# 2row
1#flaked corn
1#flaked rice
.5oz cascade (6.8)60min
.5oz cascade (6.8)30min
mash at 148-150 for 90-120min


nicely malty with a hint of citrus
That looks quite a bit like my Standard American Lager recipe, what yeast do you use in that?
Tonedef131 is offline
 
Reply With Quote
Old 12-05-2008, 08:21 PM   #9
mkling
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Chapel Hill, North Carolina
Posts: 736
Liked 6 Times on 6 Posts

Default

You could also use grits instead of flaked corn or corn meal -- and grits are probably a bit less likely to result in a stuck sparge than corn meal. Of course, down here in the south grits are easy to come by. In Seattle they may be harder to find.
mkling is offline
 
Reply With Quote
Old 12-05-2008, 08:25 PM   #10
Tonedef131
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Fort Wayne
Posts: 1,906
Liked 26 Times on 14 Posts
Likes Given: 3

Default

Quote:
Originally Posted by mkling View Post
You could also use grits instead of flaked corn or corn meal -- and grits are probably a bit less likely to result in a stuck sparge than corn meal. Of course, down here in the south grits are easy to come by. In Seattle they may be harder to find.
Grits are the same thing as polenta.

Also this is the second time in this thread I have seen someone talk about a stuck sparge when using corn. Where did this myth come from? Corn will not under any circumstance give you problems lautering, it has basically no gluten to speak of. I did a Classic American Pilsner this past Sunday with 30% flaked maize and it flowed out beautifully.


Tonedef131 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Flaked Corn ChickenSoop Beginners Beer Brewing Forum 5 05-09-2009 04:26 PM
Flaked Corn VS. Corn Sugar ol' rummie Recipes/Ingredients 8 04-16-2009 03:28 PM
Flaked Corn BrewTaster All Grain & Partial Mash Brewing 4 02-16-2009 07:43 PM
Flaked Corn / Flaked Rice / Torrified Wheat Mutilated1 Recipes/Ingredients 1 06-24-2008 06:36 PM
flaked corn robmee All Grain & Partial Mash Brewing 7 02-24-2006 01:12 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS