Cream off the cob 1st recipe attempt

[MrFancyPlants]

Cream off the cob ale

10lb 2-row(mo?)
.5 lb naked golden oats
?lb as many fresh ears of sweet corn as I can fit on the grill
5G (dunk sparge biab) + 2G cereal mash w adjuncts

Papazian (in one of his recipes) recommends cereal mashing the adjunct by slowly bringing almost a boil with a small portion of the malt. This would work well with my small kitchen/pot size.

1.75 oz high alpha pellet hop stand (w DME) into the big mash.
.25 oz high alpha in adjunct decoction.

60min boil

2 oz galaxy or nectar hop stand after temp drops to 190.

1oz galaxy or nectar dry hop in primary, one week before kegging/bottling

Dilute to 10G or 1.045 w cool buffered "drinking water," whichever comes first.

 

[giraffe]

What you are looking for is "cereal mash" for the cooking the adjunct with a bit of grain.
https://byo.com/hops/item/442-cereal-mashing-techniques

 

[MrFancyPlants]

Thanks for the link. Do you think the cereal mash would be a good step after roasting the corn on the cob on the grill? Or would cooking the corn on the grill be enough to "gelatinize" it?

 

[giraffe]

Its got to be pretty cooked. Most corn off the grill still tastes somewhat raw. Id boil it, it it was me, we are looking for creamed corn levels of mushiness.

 

[Jonkl]

I've done a sweet corn cream ale with the frozen stuff, straight in the mash, but haven't used fresh yet. I do have some in the freezer, but haven't gotten around to it yet.

A couple thoughts:
Try some 6-row for extra diastatic power.
Maybe add the corn cobs for extra flavor.
I would steam or boil, to avoid the possibility that you get too much char and introduce flavors you don't want or can't control.
I don't have the sugar potential I used on hand, but I'll look it up when I get home.

 

[Jonkl]

I've been using 1.020SG for potential on the sweet corn, and my numbers have been pretty close. I don't remember exactly what I figured for the yield per ear, but 4-5oz of kernels per ear sounds right.

 

[MrFancyPlants]

I usually grill de-silked and then fold the hush back on, then soaked in water. I get some real nice golden notes in the corn that way. For eating though, I haven't tried the (beer) recipe yet. I should try the oats alone and then the corn alone so that I can sort out the flavors for tweaking the recipe.

 

[Jonkl]

If you've got your grilling technique wired, go for it. I tend to wimp out and approximate the grilled flavor with some smoked malt and honey malt.

One more thing: I've decided that using sweet corn makes it really hard to clear up, for whatever reason. Not that it really matters, of course.

 

[Michigan_Wolfman]

Looks like an interesting brew. Let us know how it turns out!

 

[MrFancyPlants]

Thanks for the encouragement. I might not get a chance to give this a shot until after my mother comes to town. Until then I'll try not to make changes to the recipe except for this one.
I took half of the oats out of the recipe so that I can try and make the grilled corn more noticeable (and hopefully fully converted) I held off on adding a scoop of something like a munich for color.
I have a heck of a time following a recipe. It is the way I cook too though and that turnes out pretty good, most of the time.