Flaked Corn is an adjunct grain that contributes fermentable sugars with minimal flavor impact. It is used to lighten body, reduce malt intensity, and produce a clean dry finish with minimal sweetness or color. Flaked Corn is pre-gelatinized so it can be added to a mash without any extra steps.
Origin
North America
Suggested Styles
American Lager, Cream Ale, Pre-Prohibition Lager
Usage Rates
5-10% to slightly lighten body and soften malt character
10-20% to significantly increase fermentability and dryness
Up to 30% in highly adjunct-driven styles when supported by a high diastatic power base malt