using sweet corn off the cob
Posted: Thu Apr 01, 2010 5:11 am
by coffeeman
has anyone tried using sweet corn, taken off the cob, boiled to gelatinize the starch, and then put that into the mash, as a replacement for corn grits?
Re: using sweet corn off the cob
Posted: Thu Apr 01, 2010 7:50 pm
by Charlie
That's an interesting question.
We grow a lot of milo (sorghum) here, and I've often wondered if it could be used in brewing.
Milo is a corn type product, but with more oil and protein, usually used as animal feed. Perhaps if it is ground and steeped the oil will float and can be poured off.
Harvest is around August. Maybe I'll get a sack of the stuff and see.
Charlie
Re: using sweet corn off the cob
Posted: Wed Apr 07, 2010 7:10 pm
by Bryantsbrewery
I think it is definately worth a try. You will most likely get a strong corn flavor from all of the liquid in the fresh corn. My biggest concern would be exposing all of the starches to the mash enzymes. Running fresh corn through a mill might pose a bit of a problem.
Re: using sweet corn off the cob
Posted: Wed Apr 07, 2010 7:22 pm
by manwithbeers
Bryantsbrewery wrote:I think it is definately worth a try. You will most likely get a strong corn flavor from all of the liquid in the fresh corn. My biggest concern would be exposing all of the starches to the mash enzymes. Running fresh corn through a mill might pose a bit of a problem.
A regular grain mill would be a problem. A Corona Corn Mill would do a better job of chopping it up. Not something I would try though. I prefer my corn with Butter.