onthekeg wrote:How would corn syrup vs. honey work in pro mash?
I'm not really sure that I understand this question. Are you trying to figure out how to calculate a recipe in ProMash with corn syrup as an ingredient? I can see how this would come up, as ProMash doesn't have any information in its database for that ingredient.
If it's a one-time thing, I would just clone the honey ingredient and rename it corn syrup. That should get you pretty darn close. If you want a real
extract potential for the ingredient you are using, then measure its pppg (points per pound per gallon) yourself. Just dissolve a pound of corn syrup in a gallon of water and take its specific gravity and enter it into ProMash as its "Gravity Potential as SG pppg." Make sure you flag it as a sugar, and set its %Yield at 99% (I assume that corn syrup, like corn sugar, is 99% fermentable).
I've never used corn starch or flaked maize in a mash, but I can tell you that the difference is that a flaked
adjunct has already been gelatinized. If you want to use corn starch, then you're going to have to cook it and add add the goo to your mash. As others have pointed out in other threads, at that point you might as well just add corn syrup to your kettle instead.
Why would we flame you for using adjuncts? It's your beer!