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Content: Methods for Brewing Beer with Corn
Because corn has a higher gelatinization temperature than barley, it must be cooked prior to mashing. Malting corn is a difficult process and as a result, most brewers will use one of the three forms below: Flaked Maize– Flaked maizecan account for as much as 20-40% of the total grain bill, depending on the style. The corn is pressed through hot rollers, so the flakes can be added directly to the mash without prior cooking. Corn Grits– Corn grits must be cooked in a separate vessel before being added to the mash. Otherwise, use them in the same way as flaked corn. Corn Sugar– Most commonly used as priming sugar, corn sugarcan also be added to the kettle to increase alcohol content without significantly affecting body, color, or flavor. I wouldn’t advise using more than a pound in a five-gallon batch, two at the most, otherwise your beer may become thin and cidery. Interested in brewing beer with corn or maize? Consider the Brewer’s Best Cream Ale Recipe Kit.