Amaizeing Pale Ale

[KopyKat]

I am planning to make my first pale ale recipe. I would like to know if any of you have made this recipe and what you think of it?

 

[Walker]

ummmm.... what recipe?

-walker

 

[Alx Rains]

its so pale as to be see through!

 

[todd_k]

maize, you call it corn.

 

[KopyKat]

ummmm.... what recipe?

This is a step mash recipe out of Charlie Papazian's book - The New Complete Joy of Home Brewing.
7 lbs 6-Row Malted Barley
1 lb Crystal Malt
1 lb Cornstarch
1 tsp Gypsum
1 oz Fuggles or Williamette Hops (boiling)
1 oz Cascade Hops (boiling)
1/2 oz Hallertaur Hops (aroma)
I figured since this book has been read by nearly everyone that brews, some would have made this recipe and have an opinion.

its so pale as to be see through!

Did you make it? Is this from experience?

maize, you call it corn.

I knew that

 

[cweston]

Cornstarch? That's a typo, right?

(Unless you want beer with the consistency of the sauce in Kung Pao chicken???)

 

[KopyKat]

Cornstarch? That's a typo, right?

No, that is right out of the book - Charlie says "combine the crushed grains, cornstarch and gypsum with 2.25 gallons of 130 degree water and proceed with a protein rest."

 

[casebrew]

I've been wondering about corn starch as an adjunct. Seems corn sugar is made from cornstarch, by breaking the long chain starch molecules into monomer sugar molecules (glucose). Having recently made 'candy sugar' by boiling table sugar with citric acid, I am wondering what would reslt from corn starch and citric acid? A mostly glucose syrup? since sucrose is 50% fructose, but corn starch is not...

But I don't see the point of adding corn starch, it would add fermentables, but there can't be much of the flavor or protein expected by adding malted corn..., Is corn starch cheaper than corn sugar?