Brewing with flaked corn (maize). Efficiency?

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EnglishAndy

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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:

 
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