Flaked maize

[evanvine]

Can I just buy a bag of dried maize and then crush or grind it?
Or is there a heating stage that needs to be done first? (cheers)

 

[Aleman]

Maize is degermed before 'flaking' which is done by soaking in hot water (around 80C IIRC) which 'gelatinises' the starch the maize is then drained and passes over heated rollers which dries and flattens it

It's a tricky one to do at home.

the gelatinisation step is important as it makes the starch available to the mash enzymes . . . . if you are using corn meal or Polenta in a beer like a Classic American Pilsner you would do a separate cereal mash with the corn and some pilsner malt for 30 minutes followed by a boil for 30 minutes before adding it back to the main mash for 60 minutes.

 

[evanvine]

Thanks AM
Looks like another silly idea on the scrap heap (mock horror)

 

[Bru4u]

I can get flaked maize for about €5/25kg at the local farm co-op, dont know if it of any use to brewing, I must experiment, whats the best beer for it, is it only for pilsner :wha:

 

[Aleman]

You can use it in many beers, not just American Standard Beers.

I would use it to replace white sugar in a (poor) recipe, it adds fermentables without diluting the body or flavour . . . and in higher quantities it can add a nice corn taste to subtle beers.

With Pilsner malt you can use up to 30%, but you are pushing the limits you will get a flavour diluting, and a certain lightening of the body. Used like this in a beer around 1.050 , with Centennial/Liberty bittering hops to 40IBU and Saaz aroma hops you would get a very nice Pre prohibition Classic American Pilsner . . . the beer that the German immigrants into the US would have been brewing prior to the prohibition laws. Use a nice Crisp Dry lager yeast like W34/70.

I suspect feed grade flaked maize is not all that different to that sold in homebrew shops . . . Storage is probably all the difference

 

[Vossy1]

Flaked maize is available in most farm shops as chicken feed, and like Bru4u says it's around £5 for 25kg.
How do I know, I use it by the hundred weight for fishing :thumb:

Storage is probably all the difference

Farmers are probably more careful :lol:

 

[evanvine]

I suspect feed grade flaked maize is not all that different to that sold in homebrew shops

Well there is only one way to find out!
If I end up with a thirsty drain I'll let you know (sick smile)

 

[Bribie]

A really handy maize product, and perfect for grain brewing is Polenta - the plain variety, not the tricked up ones with added flavouring. I pay, in Australia, the equivalent of 50p for a 500g bag of no frills stuff from the supermarket. It needs a short boil in a pan to a thin porridge, to gelatinise it, and then add it to the mash at mash temp. 250g to 500g goes great in all sorts of ales and lagers, especially if you are attempting an American or Cerveza style beer. I even chuck 500g in my Camerons Strongarm (based on a Graham Wheeler recipe) and it comes out great, with a sort of smooth grainy flavour.

 

[evanvine]

Never heard of "Polenta" Bribie, I'll keep a look out for it. (cheers)

 

[Sean_Mc]

A really handy maize product, and perfect for grain brewing is Polenta - the plain variety, not the tricked up ones with added flavouring. I pay, in Australia, the equivalent of 50p for a 500g bag of no frills stuff from the supermarket. It needs a short boil in a pan to a thin porridge, to gelatinise it, and then add it to the mash at mash temp. 250g to 500g goes great in all sorts of ales and lagers, especially if you are attempting an American or Cerveza style beer. I even chuck 500g in my Camerons Strongarm (based on a Graham Wheeler recipe) and it comes out great, with a sort of smooth grainy flavour.

Cheers going to try that