Do flaked maize sugars convert to alcohol?

[Monsterc]

Do flaked maize sugars convert to alcohol?
Or is it just for taste?

 

[Beerrific]

There are very few sugars in flaked maize, mostly starch. The starch needs to be converted to fermentable sugars by the enzymes in a base malt (it needs to be mashed). Those sugars can then converted to alcohol.

At the same time, the maize should add very little flavor, this is why it is a favorite in fizzy yellow beers.

 

[WBC]

Flaked Corn

Generally a neutral flavor, used to reduce maltiness of beer Produces beer with a milder, less malty flavor Uses: Primarily for light Bohemian and Pilsner lagers

* Type: Grain
* Origin: US
* Yield: 80.0 %
* Potential: 1.037
* Color: 1.3 SRM
* Max in Batch: 40.0 %
* Moisture: 9.0 %
* Protein: 10.0 %
* Coarse Fine Difference: 1.5 %
* Diastatic Power: 0.0 %
* Recommend Mash: TRUE
-------------------------------------------
Ref: Fermentable adjuncts - Home Brewing Wiki

 

[Yooper]

Exactly- I make a "corn cream ale" that has NO corn flavor at all. It's an adjunct that provides fermentables to lighten the body and flavor while boosting the ABV, like corn sugar does for extract beer.

 

[Edcculus]

From Jeff Sparrow's Wild Brews

Two types of maize exist: corn grits and refined corn grits. The former is cheaper, dry milled, and requires cooking times of up to forty-five minutes, while the latter is wet milled, nearly pure starch (very desirable for bacteria), and requires only about fifteen minutes. As a substitute, flaked maize comes already gelatinized and can be ordered from your brewing supplier, although it will not add as much starch as raw grain with an adjunct mash.

Granted this is looking at using maize as a starch source for bacteria and other goodies found in wild beer. I think it gives a good idea of the different types of maize you will run across.

 

[Monsterc]

Flaked Corn

Generally a neutral flavor, used to reduce maltiness of beer Produces beer with a milder, less malty flavor Uses: Primarily for light Bohemian and Pilsner lagers

* Type: Grain
* Origin: US
* Yield: 80.0 %
* Potential: 1.037
* Color: 1.3 SRM
* Max in Batch: 40.0 %
* Moisture: 9.0 %
* Protein: 10.0 %
* Coarse Fine Difference: 1.5 %
* Diastatic Power: 0.0 %
* Recommend Mash: TRUE
-------------------------------------------
Ref: Fermentable adjuncts - Home Brewing Wiki

Is flaked corn the same as corn flakes without the sugar coating?

 

[eddie]

No. Flaked corn is corn that has been steam-cooked under pressure then pressed flat under heated rollers. This process gelatinizes the starches in the corn which makes them easier to convert in the mash.

 

[Monsterc]

Thanks for all the replies!

The combined Beer Brewing Brain Power in here is great!

 

[Monsterc]

I have a couple more questions:

At what point would I add the flaked corn to the mash?

Is it ok to add at the same time as the other malt grain?

Would I add it at the same water/grain ratios?

 

[Tonedef131]

Just add it with all the other grains and formulate recipe as normal. You really want it there in the beginning so the enzymes can attach it when they are most active.