Flaked Corn

Produced from yellow corn that has had the germ, oil and most of the protein removed, yellow corn flakes produce a beer with a mild, less malty flavor and body than an all-malt beer. Yellow corn flakes also produce a drier, more crisp beer. Use up to 40% as a cereal adjunct in the total mash. Since the corn is de-germed, most of the oil is removed. This can cause lack of foam which is characteristic of high adjunct beers. Unlike corn grits which must be liquefied in a cereal cooker, yellow corn flakes can be added directly to the mash. Do not mill. A single or multiple temperature infusion can be used. Conversion time and lautering time will be normal.