Best way to add flaked corn to extract recipe

[moze229]

I'm still on extract brewing, but I have a feeling that I won't be for long. I posted a thread the other day about how to add Vienna most efficiently to an extract recipe. I have that down now, and I understand it well. I'm going to do a partial mash to get it into the wort.

On a different recipe, I want to add flaked corn. I'm starting a new thread on this topic because flaked corn (unlike Vienna) has to be mashed with something else for proper conversion. (It can't be steeped). Right now I'm thinking 2-row just to keep it simple. I have two questions regarding this.

1. ) Can I just mash the two row, vienna, and flaked corn together? I plan on using Deathbrewer's method - mashing in a bag. (the sticky on easy partial mash)

2.) If my primary goal is adding flaked corn, what ratio of two row do I need for conversion? If I use 1 lb. flaked corn, I think I need 2 lbs. of 2 row, but I'm not sure.

I don't think I need any help with the recipe or adding/removing extract to make up for the 2-row. I just need to make sure when I add the flaked corn that I don't end up with a thick paste that I can't do anything with. This is just going to be a simple cream ale recipe.

This will likely be my last extract batch before I start regularly at least partial mashes. I'm finding myself wanting to change recipes around for experimentation and I still have no clue about grains. I just want to make sure that I do this right.

 

[BigEd]

1) Yes. That's exactly what you want to do.

2) Domestic pale malt can probably convert its own weight in adjunct without much problem. But if you have room for more than a 1:1 ratio the extra pale malt with give you both a margin for error and let you replace more of the extract in the recipe thereby improving the flavor.

 

[Calder]

1 lb of 2-row will do the job for you. As BigEd noted, if you use more, it will make a better beer.

One problem I found with small mashes (I'm talking half pound now) is that it is very difficult to maintain mash temp. The larger volume you have, the easier it is to maintain temperature.

 

[moze229]

Thanks! I would have responded sooner, but didn't get a notification until tonight for some reason.

I'll just order a few pounds of each and I'll figure something out. If I need more detailed info I'll post back here. I think I can get it following the easy partial mash method though.

Also a good pointer on the small mash amount. It will likely be 2-3 lbs of grains total in the batch, so I shouldn't run into the thermal dynamic issues. I realize that everyone is stressing temps, so I'll make sure to keep an eye on it.

 

[Calder]

I realize that everyone is stressing temps, so I'll make sure to keep an eye on it.

Don't stress the temps too much. Have grains at room temp (colder will suck temp out of the water). Use 1.3 quarts per lb, or 1 gallon for 3 lbs. Heat water to 160 F. Add grains and temp should drop to 150 F. Stir occasionally. Insulate as best as you can.

Conversion should be complete in less than 30 minutes. If temp drops, don't worry. Providing temp stays above 146 you are OK.

You can mash anywhere between 145 and 160 F. The lower the temp, the more fermentable the wort. Since you are using extract, I recommend lower mash temps.