Anyone have input on using quick corn grits as a substitute for flaked maize in a mash?
Unlike flaked maize, quick corn grits are not fully pre-gelatinized; therefore, they have to be heated and gelatinized before being added to the mash.
Thanks. I don’t have a LHBS where I live and finding a grocery store ingredient substitute is my only option when I don’t want to order online.
The large industrial brewers use straight corn grits and a cereal cooker.
I had really great luck using corn grits in a Mexican-style lager; I had to do a cereal mash (which was a bit of work, but not that hard in terms of process)…
So yes, corn grits are fine, if you are willing and able to do a cereal mash.