Using Flaked Maize/Corn

[denny]

@Lawbadger

Also, if each has about the same diastic ability, would 1/2 lb of either work with the recipe I listed earlier in the thread or would I need some amount closer to 1lb?

Yep.

[denny]

@fimbrew

It depends on the 2 row. Pale ale malts are more modified and don’t have as much diastatic power as malts designated as just ‘2 row’ but they do contribute a fuller flavor. Yes with any of them a 1/1 ratio would be fine. You might want to go with the 6 row because you wont be mashing at optimal conditions and the extra enzymes might be an advantage.

You’re correct that I should have been more specific and said “pale malt” rather than 2 row. But given 2 row and 6 row kilned to the same degree, the differences in diastatic power are minimal.

[tg]

Or replace it with an equivalent amount of sugar.

[denny]

@TG

Or replace it with an equivalent amount of sugar.

Good point, Tom.

[fimbrew]

yea for that amount you can use table sugar to lighten the body.
If you are looking for that sweet corn flavor there is no real substitution.

[lawbadger]

Yeah, I was going for that type of mouthfeel and flavor profile so it looks like my best bet will be a 1:1 ration with .5 lb flaked corn and .5 lb 6-Row.

Would increasing the ration to 2:1 (or higher) work with something along the lines of a Marris Otter or Gambrinus ESB Pale Malt? Or with a lack of a partial mash, is the 2-Row / 6-Row about the only options because any other grain(s) wouldn’t have the diastic ability to break down the starch from the corn? I’m just thinking about different flavor profiles here.

[fimbrew]

Sure, a pound or more of pale malt might actually be better or more in line with the style.