Grits vs. Craked Corn

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d40dave

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If a recipe calls for flaked corn I have started to use quick grits, it's more available and cheaper I cook the grits first to gelatinize them and then add it to the mash. I have done a few experiments and cannot tell the difference between this and flaked corn but with quick grits I have found the gelatinization step is necessary. I was an an errand today and stopped by a feed store that sells craked corn. It's a little cheaper than quick grits from Walmart. I was wondering if anybody has experience using craked corn. Thanks.
 

Jim R

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I just bought flaked corn at my favorite online brewing store for $1.89 per lb. My last Cream Ale recipe called for 1 lb. It wouldn't be worth it to me to experiment with feed store corn that is made for animal feed (or to cook grits for that matter).
 
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I use quick grits in place of flaked corn. They are pre gelatinized so I just add them dry when I dough in. What do you notice with them when cooking prior to mashing?
 

day_trippr

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Flaked corn can go straight in the mash, period. No pre-processing required.
"Instant Grits" (aka "Minute Grits") can also go straight in the mash.
"Quick Grits" are borderline - I've read folks recommending cooking them before adding to the mash, others say it's not necessary.
"Regular Grits" definitely need cooking prior to adding to the mash...

Cheers!
 
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Thanks for that d-t. I probably misspoke above in saying that quick grits are pregelatinized. They are not. They are fine ground to facilitate 5 minute cooking. Instant grits are indeed precooked.
 

bracconiere

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i've brewed with feed store cracked corn, and didn't like the flavor of it.

i know this isn't as apealing as a $10 sack from the feed store, but think you'd be happier with it...

 
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hottpeper13

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I use organic stone ground yellow grits. I do the cereal mash with pils malt for liquefaction and after the 20 min boil I add it to the main mash as a decoction step.
 
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