I realize that flaked corn is not exactly the adjunct of choice among the craft brew crowd, but have had a pound of it sitting in the bottom of my specialty grain bin for almost a year now and this past weekend brewed up a Mole Stout. Recipe called for flaked barley & flaked wheat, I thought I had both, but didn't have the flaked wheat. So ended up subbing in the flaked corn to use it up. Since the theme was a Mexican beer, why not use the corn and toast it up. So tossed them in the oven @350 for like 20-30 mins (until smelling like sweet, toasted corn...personally love that aroma) and realized this could be fun in some other beers. So question...has anybody tried a toasted flaked corn beer? After attending the czech lager talk at NHC and their mention of strong DMS presence in those beers, was actually thinking about trying it in a czech lager...or with like a spicy pepper saison...(?) Input/feedback always appreciated.
I like to use it in lagers and English ales sometime. Never toasted it though. Helps make for a clearer beer.
If you give it a try, please report. I have used corn in saisons and classic American pils. Both were good. There is nothing inherently evil about adjuncts like corn, imo.
Agree Peter, nothing evil, but for some reason just often associate corn syrup & corn adjuncts in beer with the likes of flavorless macros since they tend to dry & thin out the taste...but then I think about how awesome corn tortillas are compared to wheat flour tortillas, so starting to think there maybe a bit of a disconnect in my brain about the potential of corn in beer. So have two brews in the pipeline first, but then thinking of re-visiting this idea.
