Cracked corn???????

[Jud]

I bought a 50 lb bag of cracked corn, from the feed store. Price of cracked corn was to good to pass on, $7.49 for a 50 pound bag. That is a lot of brewing!!!! I know it is a little more work. I have the process of cooking and mashing down. But can someone please tell me if the SRM and potentail SG. I am guessing it would be the same as flaked corn, but not 100% on it.

I am planning on using this in Jamil's Lager recipe that is in Brewing Classic Styles. Thank you for your time.

[Elbone]

Unlike flaked corn, it'll have to be cooked to gelatinize the starch before you can add it to the mash. Unless you can mill it finer, like fine grits, it's going to take forever to cook through, though. A Corona mill would perfect for this and a good investment if you plan on using a lot of it. I think it'd just bind or tear up a malt mill. There's a grain mill attachment for KitchenAid mixers that would work as well.

Other than that, it should work fine and you should be able to substitute it pound-for-pound with flaked corn.

[Jud]

Elbone Thanks for the answer. I have read up on mashing with corn quit a bit, but was unable to find anything about the conversion rates that it would yield. Yeah on not using the grain mill for the corn. I sure don't want to jack the mill up. Thanks again!!!

[Ironman]

Jimmy crack corn.

[Elbone]

Jud-

I may have given some bad advice! According to the John Palmer on the live Brew Strong yesterday, cracked (feed) corn is NOT the same as brewers corn because it hasn't been de-germed. The germ will contribute oils to your beer that will oxidize quickly and cause off-flavors. I hope you didn't fill your shed yet! Use a corn product that has been de-germed. Brewers corn and flaked corn are cool.

[DannyW]

I guess I'm glad I didn't know that, because ignorance is bliss? I made several batches of "duck feed cream ale" and "duck feed CAP" a couple of years ago and noticed no problems from oils wrecking the head or causing shelf life issues. They were not kept around for months and months either, though.

I found a pressure cooker took care of the corn just fine without any extra crushing. turned it into a big mushy mess that stirred right into the rest of the mash without drama.

I think I used 2SRM and 1.035 p/p/g.

[Jud]

Danny I did not have a pressue cooker, had to just cook and stir a lot. It worked out fine. Just a pain in the butt to clean. After that I did the same as you cooled and added to mash. I made a 10 gallon batch, and it is fermenting fine at 55 degrees. I have not noticed any off smells as of yet. But I will keep you informed of any tasted differences. Yeah I don't think I will have to worry about it aging to much. Good information though, Thanks for releaving some worring!!!!

[Dirk McLargeHuge]

This is an interesting thread. I buy my flaked oats and gelatin at the grocery store for half the price of my LHBS. So I am all for things like this. Please keep us posted on how this turns out.