Title: Brewing with Corn - Brew Your Own
Headings: Brewing with Corn
Brewing with Corn
Corn Used for Brewing
Corn Sugar
Flaked Maize
Milled Corn Grits
Give Corn a Chance
Recipes
Classic American Pilsner
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.012
IBU = 30 SRM = 4 ABV = 5%
Ingredients
Step by Step
Classic American Pilsner
(5 gallons/19 L, partial mash)
OG = 1.050 FG = 1.012
IBU = 30 SRM = 4 ABV = 5%
Ingredients
Step by Step
Mexican Cerveza
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.012
IBU = 28 SRM = 4 ABV = 5.3%
Ingredients
Step by Step
Mexican Cerveza
(5 gallons/19 L, partial mash)
OG = 1.052 FG = 1.012
IBU = 28 SRM = 4 ABV = 5.3%
Ingredients
Step by Step
Written by Jon Stika
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Content: add the corn sugar and stir until it is completely dissolved to avoid any of it sticking and scorching on the bottom of the kettle. You can then resume heating the wort back to a boil and proceed as normal for the rest of your recipe. Corn syrup sold in the supermarket may contain vanilla, molasses, salt, or other flavorings, so check the label for any of those additives. Flaked Maize
Flaked maize is the next easiest form of corn you can include in your beer. If you are an all-grain brewer, simply include the flaked maize in with the rest of your mash ingredients and proceed as usual. If you are using 6-row barley malt as base malt, the flaked maize and any other adjuncts that depend on the barley malt enzymes for conversion should be limited to no more than 50% of the dry weight of mash ingredients. If you are using 2-row barley malt, the flaked maize and any other adjuncts that depend on the barley malt enzymes for conversion should be limited to no more than 30% of the dry weight of mash ingredients. If you are capable of doing a partial-mash, you can make a mixture of one part crushed barley malt to one part flaked maize, place it in a muslin bag, steep it in 148–158 °F (64–70 °C) brewing water for 30 minutes, remove the bag of grains, and let the liquid drain into the brew kettle before proceeding on with the rest of your malt extract brewing process. Milled Corn Grits
Most large commercial breweries use milled corn grits when including corn in their beer. Milled corn grits are corn that has had the germ and bran removed, then the starchy part ground into a coarse meal, typically available to consumers as “cornmeal” or “polenta” used in cooking and baking.