Flaked Maize (Corn)

Produced from yellow corn that has had the germ, oil and most of the protein removed, Yellow Corn Flakes produce a beer with a mild, less malty flavor and body than an all-malt beer. Yellow Corn Flakes also produce a drier, more crisp beer. Use up to 40% as a cereal adjunct in the total mash. Since the corn is de-germed, most of the oil is removed. This can cause lack of foam which is characteristic of high adjunct beers. Unlike corn grits which must be liquefied in a cereal cooker, Yellow Corn Flakes can be added directly to the mash. Do not mill. A single or multiple temperature infusion can be used. Conversion time and lautering time will be normal.

Flavor: Corn

Lovibond: 0.8

Characteristics:

• Pregelatinized Yellow Corn Flakes can be used as a cereal adjunct. The flakes can be added to the mash without first using a cereal cooker. The pregelatinized flakes will give a higher yield and a more trouble-free brew than a conventional flaked corn. Also, the corn has been degermed (the oil removed), thus eliminating rancidity.
• Using Pregelatinized Yellow Corn Flakes as an adjunct produces a lower color in the finished beer without lowering the original gravity.
• Pregelatinized Yellow Corn Flakes produce a beer with a mild, less malty flavor
• Pregelatinized Yellow Corn Flakes produce a drier, more crisp beer.
  

APPLICATIONS

• Use up to 40% as a cereal adjunct in the total grist.
• Add directly to the mash with the malts. Do not mill. A single or multiple temperature infusion can be used. Conversion time and lautering time will be normal.