Corn in my Pale Ale

Beer Recipes
1

Here’s my pale ale recipe:
12 lbs 2 row
1 lb German Munich
.5 crystal 40

1oz Simcoe @60, .5 Calypso @15, 1 oz Simcoe/1 oz Calypso @ 0, 1.5 oz Simcoe @ Dry
Safale 05

Would it be a bad idea to add 10% maize to a pale ale?  I’ve not done this, but noticed the nice looking champagne clarity from adding corn in other brews and would like to achieve these characteristics.

2

As long as you have a reason for it and know what to expect, no reason not to.

3

The Brits have been using flaked maize in their Pale Ale’s for over 100 years. I find that around 10-12% is the point where I start to taste the sweet corn flavor a bit. Personally, I appreciate it in some styles, but YMMV depending on the style.

4

I have used flaked maize in a hoppy lager and love the results. No reason not to try it!

5

Corn was used in Ballantine IPA back in the day.

Give it a try.

6

I brewed a pale ale with
84% pale ale malt
8% carapils
8% flakes corn

I was aiming for something close to Yuengling Lord Chesterfield Ale. Turned out pretty good.

7

You tried to clone Lord Chesterfield Ale? Man, I remember when I lived in southeastern Pennsylvania in the late 1980s, I used to buy it by the case for like ten bucks.  Returnable brown stubby bottles. It was cheap!

Back to the OP, I like a touch of corn sweetness in some of my ales, particularly the English bitter.  I tend to avoid it in my hoppy American ales, as I like them on the crisp side.