EnglishAndy
Well-Known Member
I'm planning a light lager recipe that's going to have around 20% Crisp flaked, torrefied maize. Looking at the datasheet I can see it has a high extract potential - 86.5% equates to 1.040 in Beersmith. This is higher than base malt.
The thing is, the Brulosophy folks (link) tried brewing with flaked corn and got a drastic 7 point drop in their post-mash gravity. So what's going on here? Shouldn't they have got a higher extract?
Is it because their flaked corn wasn't torrefied (pre-gelatinised) so they had a hard time getting the sugars out of it? I'm trying to work out whether I should trust the high extract potential quoted by Crisp when building my recipe.
For reference, here's the Crisp datasheet page:
The thing is, the Brulosophy folks (link) tried brewing with flaked corn and got a drastic 7 point drop in their post-mash gravity. So what's going on here? Shouldn't they have got a higher extract?
Is it because their flaked corn wasn't torrefied (pre-gelatinised) so they had a hard time getting the sugars out of it? I'm trying to work out whether I should trust the high extract potential quoted by Crisp when building my recipe.
For reference, here's the Crisp datasheet page:
