# Malted corn **URL:** \ **Category:** Ingredients\ **Created:** [July 6, 2022, 8:58pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272 "2022-07-06T20:58:17Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![MDL](https://avatars.discourse-cdn.com/v4/letter/m/b38774/32.png) [@MDL](https://forum.homebrewersassociation.org/u/MDL)\ **Post date:** [July 6, 2022, 8:58pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/1 "2022-07-06T20:58:17Z")
Any experience with malted corn and recommendation on a source? Looking to try it in place of the corn grits in an American bock recipe. Does malted corn require a cereal mash or can it be used like flaked corn. I found corn grits to have a superior flavor to flaked but the extra cereal mash is daunting. Would like to skip it if possible. ---
**Author:** ![hopfenundmalz](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/hopfenundmalz/32/11193_2.png) [@hopfenundmalz](https://forum.homebrewersassociation.org/u/hopfenundmalz)\ **Post date:** [July 6, 2022, 10:39pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/2 "2022-07-06T22:39:42Z")
Look at Sugar Creek malt in Indiana. ---
**Author:** ![majorvices](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/majorvices/32/12825_2.png) [@majorvices](https://forum.homebrewersassociation.org/u/majorvices)\ **Post date:** [July 6, 2022, 11:37pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/3 "2022-07-06T23:37:31Z")
> **[Cumberland Corn Malt | Riverbend Malt House](https://riverbendmalt.com/malt/malted-corn/)** > > Made from a food-grade dent corn from Tennessee, this malt has an earthy and fresh, sweet cornbread flavor.   Good for American and Pre-prohibition lagers. ---
**Author:** ![Megary](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/megary/32/900_2.png) [@Megary](https://forum.homebrewersassociation.org/u/Megary)\ **Post date:** [July 6, 2022, 11:59pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/4 "2022-07-06T23:59:27Z")
Here’s another: > **[Pale Corn Malt (3.0L) - Deer Creek Malthouse](https://www.deercreekmalt.com/product/pale-corn-malt/)** > > Clean and sweet with subtle notes of straw. Pale Corn does not have to be gelatinized and lightens body, color, and flavor in all recipes. Perfect for American Lager, Kölsch, Cream Ale, and all maize spirit recipes. Does not require gelatinization. Add it right to the mash. ---
**Author:** ![jeffy](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jeffy/32/12842_2.png) [@jeffy](https://forum.homebrewersassociation.org/u/jeffy)\ **Post date:** [July 7, 2022, 12:07am UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/5 "2022-07-07T00:07:39Z")
I find cereal mashing pretty easy and not too time consuming.  Start a normal mash at a beta rest and at the same time start a cereal mash with the adjunct and some malt, rest for 20 minutes, boil 15 minutes and then add it to the main mash to bring it to alpha temps. It’s not too hard, it smells great, it improves extraction and it doesn’t take that much longer. ---
**Author:** ![ynotbrusum](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/ynotbrusum/32/10316_2.png) [@ynotbrusum](https://forum.homebrewersassociation.org/u/ynotbrusum)\ **Post date:** [July 7, 2022, 5:36pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/6 "2022-07-07T17:36:52Z")
Denny and Drew mentioned using it in a Cream Ale, I believe.  Denny can chime in - I don’t recall any cereal mashing, I think it is mashed like any barley malt… ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [July 7, 2022, 6:10pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/7 "2022-07-07T18:10:08Z")
> [@ynotbrusum](#): > > Denny and Drew mentioned using it in a Cream Ale, I believe.  Denny can chime in - I don’t recall any cereal mashing, I think it is mashed like any barley malt… Yeah, it’s malted, right?  So no cereal mashing necessary.  Drew used it to make a cream ale and it was…interesting.  I don’t know if I’d recognize it as a cream ale. Very unique flavor, unlike any corn beer I’ve ever tasted. My takeaway was don’t think you can just sub it for corn, because it’s so different. ---
**Author:** ![Drewch](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/drewch/32/20911_2.png) [@Drewch](https://forum.homebrewersassociation.org/u/Drewch)\ **Post date:** [July 7, 2022, 9:57pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/8 "2022-07-07T21:57:40Z")
Supposedly, you can make a 100% malted corn beer – no spit needed. > **[An Alternative History of Chicha, the Ancient Peruvian Corn Beer (Not) Made...](https://vinepair.com/articles/chicha-ancient-history-spit-malt/)** > > At an ancient Peruvian brewery excavation, scientists discovered an alternative history of chicha, the ancient corn beer made with human saliva. ---
**Author:** ![hopfenundmalz](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/hopfenundmalz/32/11193_2.png) [@hopfenundmalz](https://forum.homebrewersassociation.org/u/hopfenundmalz)\ **Post date:** [July 8, 2022, 1:45am UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/9 "2022-07-08T01:45:06Z")
> [@Drewch](#): > > Supposedly, you can make a 100% malted corn beer – no spit needed. > > [An Alternative History of Chicha, the Ancient Peruvian Corn Beer (Not) Made With Human Saliva | VinePair](https://vinepair.com/articles/chicha-ancient-history-spit-malt/) Listen to Stan Heironomus’s presentation on native beers from this years HomebrewCon. Evidence of malting carn has been found. ---
**Author:** ![majorvices](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/majorvices/32/12825_2.png) [@majorvices](https://forum.homebrewersassociation.org/u/majorvices)\ **Post date:** [July 8, 2022, 12:32pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/10 "2022-07-08T12:32:52Z")
> [@denny](#): > > > [@ynotbrusum](#): > > > > Denny and Drew mentioned using it in a Cream Ale, I believe.  Denny can chime in - I don’t recall any cereal mashing, I think it is mashed like any barley malt… > > Yeah, it’s malted, right?  So no cereal mashing necessary.  Drew used it to make a cream ale and it was…interesting.  I don’t know if I’d recognize it as a cream ale. Very unique flavor, unlike any corn beer I’ve ever tasted. My takeaway was don’t think you can just sub it for corn, because it’s so different. I would definitely imagine the malting would change its character. Seems like it would make an interesting candidate for whiskey distillation. That said, usually when there is an uncommon brewing ingredient like this there is a reason why it hasn’t become popular. IOW it has been tried before. ---
**Author:** ![erockrph](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/erockrph/32/13330_2.png) [@erockrph](https://forum.homebrewersassociation.org/u/erockrph)\ **Post date:** [July 8, 2022, 5:50pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/11 "2022-07-08T17:50:33Z")
> [@majorvices](#): > > > [@denny](#): > > > > > [@ynotbrusum](#): > > > > > > Denny and Drew mentioned using it in a Cream Ale, I believe.  Denny can chime in - I don’t recall any cereal mashing, I think it is mashed like any barley malt… > > > > Yeah, it’s malted, right?  So no cereal mashing necessary.  Drew used it to make a cream ale and it was…interesting.  I don’t know if I’d recognize it as a cream ale. Very unique flavor, unlike any corn beer I’ve ever tasted. My takeaway was don’t think you can just sub it for corn, because it’s so different. > > I would definitely imagine the malting would change its character. Seems like it would make an interesting candidate for whiskey distillation. That said, usually when there is an uncommon brewing ingredient like this there is a reason why it hasn’t become popular. IOW it has been tried before. I wonder if this is why there have been reports of malted Bloody Butcher tasting different than flaked corn, rather than primarily being due to the varietal. I have a few pounds of malted BB that I’ll be using soon, so I’ll be interested to see what the flavor difference turns out to be. ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [July 8, 2022, 9:31pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/12 "2022-07-08T21:31:21Z")
> [@erockrph](#): > > > [@majorvices](#): > > > > > [@denny](#): > > > > > > > [@ynotbrusum](#): > > > > > > > > Denny and Drew mentioned using it in a Cream Ale, I believe.  Denny can chime in - I don’t recall any cereal mashing, I think it is mashed like any barley malt… > > > > > > Yeah, it’s malted, right?  So no cereal mashing necessary.  Drew used it to make a cream ale and it was…interesting.  I don’t know if I’d recognize it as a cream ale. Very unique flavor, unlike any corn beer I’ve ever tasted. My takeaway was don’t think you can just sub it for corn, because it’s so different. > > > > I would definitely imagine the malting would change its character. Seems like it would make an interesting candidate for whiskey distillation. That said, usually when there is an uncommon brewing ingredient like this there is a reason why it hasn’t become popular. IOW it has been tried before. > > I wonder if this is why there have been reports of malted Bloody Butcher tasting different than flaked corn, rather than primarily being due to the varietal. I have a few pounds of malted BB that I’ll be using soon, so I’ll be interested to see what the flavor difference turns out to be. That’s exactly my thinking.  Malted produces a malted flavor, right?  Think of barley malt as opposed to flaked barley.  Very different, just like BB is very different than flaked corn.  That’s why I think it isn’t a replacement for flaked corn, but needs its own recipes.  The cream ale Drew made with it tasted nothing like a cream ale. ---
**Author:** ![Megary](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/megary/32/900_2.png) [@Megary](https://forum.homebrewersassociation.org/u/Megary)\ **Post date:** [July 8, 2022, 11:41pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/13 "2022-07-08T23:41:34Z")
> [@denny](#): > > > [@erockrph](#): > > > > > [@majorvices](#): > > > > > > > [@denny](#): > > > > > > > > > [@ynotbrusum](#): > > > > > > > > > > Denny and Drew mentioned using it in a Cream Ale, I believe.  Denny can chime in - I don’t recall any cereal mashing, I think it is mashed like any barley malt… > > > > > > > > Yeah, it’s malted, right?  So no cereal mashing necessary.  Drew used it to make a cream ale and it was…interesting.  I don’t know if I’d recognize it as a cream ale. Very unique flavor, unlike any corn beer I’ve ever tasted. My takeaway was don’t think you can just sub it for corn, because it’s so different. > > > > > > I would definitely imagine the malting would change its character. Seems like it would make an interesting candidate for whiskey distillation. That said, usually when there is an uncommon brewing ingredient like this there is a reason why it hasn’t become popular. IOW it has been tried before. > > > > I wonder if this is why there have been reports of malted Bloody Butcher tasting different than flaked corn, rather than primarily being due to the varietal. I have a few pounds of malted BB that I’ll be using soon, so I’ll be interested to see what the flavor difference turns out to be. > > That’s exactly my thinking.  Malted produces a malted flavor, right?  Think of barley malt as opposed to flaked barley.  Very different, just like BB is very different than flaked corn.  That’s why I think it isn’t a replacement for flaked corn, but needs its own recipes.  The cream ale Drew made with it tasted nothing like a cream ale. And of course Bloody Butcher may not taste the same as another maltster Corn Malt, and Corn Malt shouldn’t be assumed to be a 1:1 replacement for flaked corn, nor can we assume it plays the same with other malts and adjuncts and hops… Probably a good start would be 10% to see what it brings, then adjust the dial as needed.  There certainly can be a place in the homebrewer’s brewhouse for the clean sweetness of malted corn if one is willing to tackle the learning curve. ---
**Author:** ![Drewch](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/drewch/32/20911_2.png) [@Drewch](https://forum.homebrewersassociation.org/u/Drewch)\ **Post date:** [July 8, 2022, 11:55pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/14 "2022-07-08T23:55:50Z")
> [@](#): > > Probably a good start would be 10% to see what it brings, then adjust the dial as needed. Or a very small batch with a very high percentage — to really key in on that ingredient. ---
**Author:** ![goschman](https://avatars.discourse-cdn.com/v4/letter/g/e495f1/32.png) [@goschman](https://forum.homebrewersassociation.org/u/goschman)\ **Post date:** [July 9, 2022, 1:22am UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/15 "2022-07-09T01:22:04Z")
Thanks for the info! I really wanted to try it but sounds like I should steer clear for my brewing goals as far as corn is concerned ---
**Author:** ![MDL](https://avatars.discourse-cdn.com/v4/letter/m/b38774/32.png) [@MDL](https://forum.homebrewersassociation.org/u/MDL)\ **Post date:** [July 9, 2022, 2:54pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/16 "2022-07-09T14:54:44Z")
All very interesting! Maybe I should stick to the corn grits and cereal mash. ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [July 9, 2022, 3:55pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/17 "2022-07-09T15:55:33Z")
> [@MDL](#): > > All very interesting! Maybe I should stick to the corn grits and cereal mash. It depends on what you want. If you want more of a trad corn flavor, the grits are the way to go. ---
**Author:** ![hopfenundmalz](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/hopfenundmalz/32/11193_2.png) [@hopfenundmalz](https://forum.homebrewersassociation.org/u/hopfenundmalz)\ **Post date:** [July 9, 2022, 4:12pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/18 "2022-07-09T16:12:04Z")
> [@denny](#): > > > [@MDL](#): > > > > All very interesting! Maybe I should stick to the corn grits and cereal mash. > > It depends on what you want. If you want more of a trad corn flavor, the grits are the way to go. My opion is that it is a fresher flavor. Flakers are heated by the rollers, then they set at the LHBS, then they get mashed, so heated twice. ---
**Author:** ![erockrph](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/erockrph/32/13330_2.png) [@erockrph](https://forum.homebrewersassociation.org/u/erockrph)\ **Post date:** [July 9, 2022, 4:38pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/19 "2022-07-09T16:38:34Z")
> [@](#): > > > [@denny](#): > > > > > [@erockrph](#): > > > > > > > [@majorvices](#): > > > > > > > > > [@denny](#): > > > > > > > > > > > [@ynotbrusum](#): > > > > > > > > > > > > Denny and Drew mentioned using it in a Cream Ale, I believe.  Denny can chime in - I don’t recall any cereal mashing, I think it is mashed like any barley malt… > > > > > > > > > > Yeah, it’s malted, right?  So no cereal mashing necessary.  Drew used it to make a cream ale and it was…interesting.  I don’t know if I’d recognize it as a cream ale. Very unique flavor, unlike any corn beer I’ve ever tasted. My takeaway was don’t think you can just sub it for corn, because it’s so different. > > > > > > > > I would definitely imagine the malting would change its character. Seems like it would make an interesting candidate for whiskey distillation. That said, usually when there is an uncommon brewing ingredient like this there is a reason why it hasn’t become popular. IOW it has been tried before. > > > > > > I wonder if this is why there have been reports of malted Bloody Butcher tasting different than flaked corn, rather than primarily being due to the varietal. I have a few pounds of malted BB that I’ll be using soon, so I’ll be interested to see what the flavor difference turns out to be. > > > > That’s exactly my thinking.  Malted produces a malted flavor, right?  Think of barley malt as opposed to flaked barley.  Very different, just like BB is very different than flaked corn.  That’s why I think it isn’t a replacement for flaked corn, but needs its own recipes.  The cream ale Drew made with it tasted nothing like a cream ale. > > And of course Bloody Butcher may not taste the same as another maltster Corn Malt, and Corn Malt shouldn’t be assumed to be a 1:1 replacement for flaked corn, nor can we assume it plays the same with other malts and adjuncts and hops… > > Probably a good start would be 10% to see what it brings, then adjust the dial as needed.  There certainly can be a place in the homebrewer’s brewhouse for the clean sweetness of malted corn if one is willing to tackle the learning curve. I usually use 20-30% when I use flaked corn in lagers. I’ll probably use the same amount when I first try out BB and see what happens. ---
**Author:** ![Megary](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/megary/32/900_2.png) [@Megary](https://forum.homebrewersassociation.org/u/Megary)\ **Post date:** [July 9, 2022, 5:11pm UTC](https://forum.homebrewersassociation.org/t/malted-corn/32272/20 "2022-07-09T17:11:45Z")
> [@erockrph](#): > > > [@](#): > > > > > [@denny](#): > > > > > > > [@erockrph](#): > > > > > > > > > [@majorvices](#): > > > > > > > > > > > [@denny](#): > > > > > > > > > > > > > [@ynotbrusum](#): > > > > > > > > > > > > > > Denny and Drew mentioned using it in a Cream Ale, I believe.  Denny can chime in - I don’t recall any cereal mashing, I think it is mashed like any barley malt… > > > > > > > > > > > > Yeah, it’s malted, right?  So no cereal mashing necessary.  Drew used it to make a cream ale and it was…interesting.  I don’t know if I’d recognize it as a cream ale. Very unique flavor, unlike any corn beer I’ve ever tasted. My takeaway was don’t think you can just sub it for corn, because it’s so different. > > > > > > > > > > I would definitely imagine the malting would change its character. Seems like it would make an interesting candidate for whiskey distillation. That said, usually when there is an uncommon brewing ingredient like this there is a reason why it hasn’t become popular. IOW it has been tried before. > > > > > > > > I wonder if this is why there have been reports of malted Bloody Butcher tasting different than flaked corn, rather than primarily being due to the varietal. I have a few pounds of malted BB that I’ll be using soon, so I’ll be interested to see what the flavor difference turns out to be. > > > > > > That’s exactly my thinking.  Malted produces a malted flavor, right?  Think of barley malt as opposed to flaked barley.  Very different, just like BB is very different than flaked corn.  That’s why I think it isn’t a replacement for flaked corn, but needs its own recipes.  The cream ale Drew made with it tasted nothing like a cream ale. > > > > And of course Bloody Butcher may not taste the same as another maltster Corn Malt, and Corn Malt shouldn’t be assumed to be a 1:1 replacement for flaked corn, nor can we assume it plays the same with other malts and adjuncts and hops… > > > > Probably a good start would be 10% to see what it brings, then adjust the dial as needed.  There certainly can be a place in the homebrewer’s brewhouse for the clean sweetness of malted corn if one is willing to tackle the learning curve. > > I usually use 20-30% when I use flaked corn in lagers. I’ll probably use the same amount when I first try out BB and see what happens. I love the idea of Corn Malt in an American Lager.  I would definitely be interested to hear how you get on with it, whenever you try it out. Just one data point.  The craft maltster that I buy most of my grains from puts a recommended brewing usage on their Corn Malt at \<20% (\<51% for distilling). [Next page](https://forum.homebrewersassociation.org/t/malted-corn/32272.md?page=2)