I’ve heard of toasting flaked oats to add some flavor, has anyone ever tried toasting flaked corn?
Any reason not to give it a try?
I can’t think of a beer that should have corn in it that also should have a toasted or roasted flavor.
I like CAPs and Cream ales (even light lagers,) but even a dark American lager should not taste very roasted.
Give it a try, then post the results so others can learn. Hey, this is what homebrewers do!
I am kicking around the idea of making a Smoked CAP, going light on the smoked grains. If you have had Shiner Smokehouse you know this could work. If you like ears of corn roasted on the grill, you should like this. One of the decisions in the process is which wood to smoke the grain with?
The recipe I am brewing is a Yuengling Porter clone from the Clone Brews book. So toasty or roasty is ok.
I know flaked corn doesn’t usually go in a porter but that’s what they call for.
I also know that the Clone Brews book isn’t the best recipe book but I want to give it a try anyway.
I have read that people roast coffee in popcorn poppers.
I was thinking of trying to roast some grocery store pearl barley in one.
A little toasted corn might taste good!
I toasted up the flaked corn, to a nice light golden brown. It smelled pretty good.
I hadn’t realized that homebrew shop guy ran it through the mill, I think it would have worked better
if it wasn’t milled.
I decided not to do the porter, and just do a pale ale instead
I screwed up the hops (I made the recipe without checking inventory)
and for some reason I upped the 60 min addition to 0.5 oz
0.5 magnum at 60 min 0.5 cascades and 1.5 magnum at 30 and an oz of celia
at 0 min
it’s going to be around 70 ibus with an OG of 1.051
more bitter then I originally intended
84% Pale Malt (2 row) Grain 8.000 lb
11% (toasted) Corn, Flaked Grain 16.000 oz
5% Caramel/Crystal Malt - 80L Grain 8.000 oz
Hops
Magnum 13.5% 0.250 oz Boil 1.000 hr
Cascade 6.0% 2.000 oz Boil 30.000 min
Cascade 6.0% 1.000 oz Aroma 0.000 s