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Flaked corn mashing

I’m thinking about doing a cream ale this weekend for my second AG. Does the flaked corn need to be pre-cooked or does the mash need to be at a specific temp for the corn or maybe longer?
Thanks. :cheers:

Add them to the mash. No cooking needed.

“Flaked” gelatinizes the grain, so no extra mash needed.

And in the future, if you ever decide to try using instant grits or masarepa (from the supermarket), the same holds true…no precooking is necessary. And the results will be pretty much the same, too.

Depending on how much is in the recipe, consider some rice hulls to prevent stuck sparge.

I’ve never had any trouble lautering with flaked maize in the mash.

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