12 replies to this topic

[shaggaroo]

I did some searching and couldn't really find an answer... so, can I replace flaked corn with corn grits or polenta? If so, is it a 1:1 replacement? Thanks in advance.Jeff

[drewseslu]

Grits and polenta, from a culinary or brewing standpoint are essentially the same, roughly milled maize/corn. If you buy instant/minute grits you can simply add those to the mash, other types will require additional cooking before adding to the malted grain mash.

[shaggaroo]

Exactly the info I was looking for... thanks a lot!

[Howie]

I did some searching and couldn't really find an answer... so, can I replace flaked corn with corn grits or polenta? If so, is it a 1:1 replacement? Thanks in advance.Jeff

Palmer, Jamil, and others recommend a cereal mash. Do a search for Classic American Pils and you should find tons of info.

[Deerslyr]

I just used Polenta. I cooked it in a crock pot overnight with a handfull of milled 2 Row. Made for a great Cream Ale.

[shaggaroo]

I lucked out... a friend has some flaked corn and is letting me use it. I think I can just toss flaked corn into the mash as is?

[djinkc]

I lucked out... a friend has some flaked corn and is letting me use it. I think I can just toss flaked corn into the mash as is?

Yeah, it should be gelantized. I posted some questions about this a few months ago when I forgot to cook some grits/polenta. Turns out mash temps are within the gelatinization range for quite a few unmalted adjuncts. I got hit my expected gravity with the grits just tossed in the MT.

[shaggaroo]

OK thanks DJ

[djinkc]

OK thanks DJ

Should have added, maybe I just got lucky..... In theory, and one time at my place - it worked. Didn't record how long the mash was but I'll bet at least 60 minutes.... I've been know to go shorter.

[shaggaroo]

yeah I'm planning on a 30 min rest at about 142 and then 60 min at 154, so I'm hoping I'll be OK.

[djinkc]

yeah I'm planning on a 30 min rest at about 142 and then 60 min at 154, so I'm hoping I'll be OK.

With flaked I think just go with 154 if that's what you want - little high for me but....I've used flaked maize a lot without problems in a single infusion mash.

[Spoon]

I've made CAPs w/ instant grits. I microwaved them and added to the mash. Everytime it was great!

[shaggaroo]

With flaked I think just go with 154 if that's what you want - little high for me but....I've used flaked maize a lot without problems in a single infusion mash.

Yeah I usually just do a single infusion as well, but I was following the mash schedule that Herman Holtropp used for his Rochefort clone, so that's why I went with 142/154. Everything did go amazingly well for me on brew day and it's fermenting like there's no tomorrow.

I've made CAPs w/ instant grits. I microwaved them and added to the mash. Everytime it was great!

Good to know! Thanks.

Edited by shaggaroo, 06 October 2009 - 06:52 AM.