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Corn Flakes
Looking for a flaked corn and malted barley recipe. Anyone have a good one? I’ve looked but all seem to have other grains involved. Not opposed to adding another grain, just haven’t acquired any yet.
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12 Replies
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I really like well aged light whiskey. Most of the ones I’ve had are 99% corn, 1% malted barley. You’ll probably need some extra enzymes if you want full conversion.
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Try 80% corn, 20% malted barley. That should give you enough malt for conversion. But I would at least get a high temp alpha-amylase for mashing in the corn. Wouldn’t hurt to use a gluco-amylase as well.If you need help with some mashing procedures check out Easy Large Batch Mashing, or maybe Jimbo’s easy 1/2barrel Wheated Bourbon and Gumballhead.13.5g/50L keg modular 3″ pot/VM copper&stainless w/offset gin head26g 4″ stripping still5500watts of fury
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+1 On jimbos Have a bourbon with distillers malt that is high aa Still used all my enzymes will update next week after running
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should not need high temp enzymes for flaked corn. beer brewers just mash it at the same temperature as the barley. Cracked corn and corn meal will be a lot cheaper but if you’ve already got the flaked corn it will work fine.
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I’ll give a third vote for Jimbo’s directions.I tend to treat flaked corn just like cracked or corn meal and always get great conversion.What do you have for ‘malted barley’? There are lots of varieties and that might spark more suggestions from folks here.Honestly I don’t think you can go wrong with corn+barley in just about any ratio. Like it sweeter? More corn. Like it maltier? More barley. If I were sitting around with an abundance of both I’d consider running batches at 50:50, 70:30, and 90:10 and seewhich one I liked best.Good luck!TwoSheds
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Have you thought about using YLAY instead of malted barley for conversion?I use flaked maize and whatever other odds and ends of grain/cereal I happen to have around.No calculations for diatastic power, no step mashing or temp control, just pitch at 35c and keep it warm.Make Booze, not War!
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Right now I have 20lbs of flaked corn and 10lbs of malted 2 row barley.Been short on time lately, but about to get this thing going!
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You could add a couple of (42 oz.) containers of “quick oats” from the grocery store. The oats does not add any real distinct flavor but helps to “marry” the flavors of other cereal grains. It will also add “mouthfeel” ie – body/viscosity to the spirit. Mash it with your other cereal grains, and NO, you don’t need to gelatinize flaked grains. The flaking process does that task for you.ssMy LM/VM & Potstill: My build threadMy Cadco hotplate modification thread: Hotplate BuildMy stock pot gin still: stock pot potstillMy 5-grain Bourbon recipe: Special K
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So does that mean just add tap water and yeast for flaked corn?I thought it was only partially gelatinized and still required a boiling bath.
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So does that mean just add tap water and yeast for flaked corn?I thought it was only partially gelatinized and still required a boiling bath.Not quite, it still need to be mashed to convert the starches as normal, what it doesn’t need is the long soak/boil on it own thats used to make the starches more available for conversion.
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I believe if it is flaked corn intended for brewers or distillers it is fully gelatinized. Flaked corn for animal feed may not be fully gelatinized. Briess describes there product like this”These can be used as a cereal adjunct and 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 conventional flaked corn.”Flaked corn for animal feed tends to be described like this:”Increases the surface area and gelatinizes some of the starch making it more digestible.”
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I have used corn flakes and bran cereal, and added sugar to it. Melted the sugar, and added in the grain! Turned out high proof but had a strong bite, I am guessing from the sugar? This flaked Corn and Barley will be a no sugar mix.
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