Jump to content
Mr.Beer Community

Recommended Posts

32 minutes ago, Big Sarge said:

 

Assuming that's a good thing? Pardon my ignorance, I'm still learning about grains and such. 

It all depends if you like moonshine and if you have a license to distill it? Ethanol & Moonshine are essentially the same thing

Share this post


Link to post
Share on other sites

Flaked corn needs to be mashed to convert its starches to sugars. If it's at your LHBS, it may already be gelatinized. If not, you'll need to gelatinize it. 

 

Corn will thin your beer and make it less malty. A lot of craft brewers and home brewers don't like to use it. It's widely used in commercial beers. 

 

Here are a couple of links to help:

 

https://byo.com/mead/item/94-adjuncts-explained

 

http://www.highgravitybrew.com/store/pc/Flaked-Maize-Corn-p3099.htm

Share this post


Link to post
Share on other sites
10 hours ago, bpgreen said:

Flaked corn needs to be mashed to convert its starches to sugars. If it's at your LHBS, it may already be gelatinized. If not, you'll need to gelatinize it. 

 

Corn will thin your beer and make it less malty. A lot of craft brewers and home brewers don't like to use it. It's widely used in commercial beers. 

 

Here are a couple of links to help:

 

https://byo.com/mead/item/94-adjuncts-explained

 

http://www.highgravitybrew.com/store/pc/Flaked-Maize-Corn-p3099.htm

My Ethanol comment was mostly a joke, but your links have some useful information. Thanks

Share this post


Link to post
Share on other sites
On ‎1‎/‎28‎/‎2016 at 4:53 PM, Big Sarge said:

Has anyone ever steeped or mashed flaked corn? I saw it at my LHBS yesterday and forgot to ask the owner. I'm just wondering what it's use would be. 

I think there is some on one of the new PM kits. Look at what they do with it.

http://www.mrbeer.com/refills/recipes/el-gordito-mexican-lager-partial-mash

 

Share this post


Link to post
Share on other sites
29 minutes ago, Nickfixit said:

I think there is some on one of the new PM kits. Look at what they do with it.

http://www.mrbeer.com/refills/recipes/el-gordito-mexican-lager-partial-mash

 

 

I did notice that when I read through the PM descriptions. It looks to me that the flaked corn works well in the lighter beers. Upon initial research, I noticed some would say that they could only be mashed, but it looks to be effective in a steep/partial mash. 

Share this post


Link to post
Share on other sites
13 hours ago, Big Sarge said:

 

I did notice that when I read through the PM descriptions. It looks to me that the flaked corn works well in the lighter beers. Upon initial research, I noticed some would say that they could only be mashed, but it looks to be effective in a steep/partial mash. 

 

It does have to be mashed. That's why there is some pilsen malt with it. The pilsen has the diastatic power (using enzymes) to convert the starches in the corn to sugars. If you don't mash with a malt that has diastatic power, then all you will get will be a starchy beer. And starch can promote bacterial growth. So it needs to be broken down to work effectively. It must be steeped at 165 for 30 minutes (this is called "mashing").

Share this post


Link to post
Share on other sites
2 minutes ago, Big Sarge said:

Thanks for the explanation @MRB Josh R 

I am slowly learning about the science of mashing and, while I'm still trying to wrap my head around it, it's all starting to come together. 

Is the main difference between steeping and mashing the temperature they're done at?

 

Yes, this is the only difference. Grains that don't need to be mashed can be steeped at any temp. Mashing is simply steeping within a regulated range. Mashing is always steeping, but steeping isn't necessarily mashing. It only becomes mashing when the temperature is controlled for a period of time.

Share this post


Link to post
Share on other sites
29 minutes ago, MRB Josh R said:

 

Yes, this is the only difference. Grains that don't need to be mashed can be steeped at any temp. Mashing is simply steeping within a regulated range. Mashing is always steeping, but steeping isn't necessarily mashing. It only becomes mashing when the temperature is controlled for a period of time.

 

Like I said previously, it's all coming together now. One final question: How important is the sparge water temperature when washing the grains?

I will have to do something productive here at work at some point...

Thanks again, Josh!

Share this post


Link to post
Share on other sites
5 minutes ago, Big Sarge said:

 

Like I said previously, it's all coming together now. One final question: How important is the sparge water temperature when washing the grains?

I will have to do something productive here at work at some point...

Thanks again, Josh!

 

Not too important. As long as it's hot (tap hot is fine). It's mainly to rinse the grains and doesn't assist in starch conversion because it already happened in the mash.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×