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Post by Megary on Mar 16, 2023 13:10:44 GMT -6
OK, so the name is just to get your attention.  75% Deer Creek Pilsner 25% Deer Creek Toasted Corn Malt (8 SRM, described as a "Munich" style Corn Malt) ≈20 IBU's Magnum Motueka Late (can I pull some lime-like flavors here??) 940 (or Baja) or WLP080 (<--- Just made a great Cream Ale with this yeast and well, this recipe can easily be a Cream Ale) About 5% ABV, 5 SRM Having never used this corn malt, I have zero idea what I'm going to get from it. I'm a little concerned that the flavor may fall flat and I'm wondering if I should be cutting the Pils with some Vienna for a bit of caramelized cracker maltiness. Then again, if the corn malt does provide some Munich-ness, then at 25% I might be ok. I like the simplicity of the recipe and one way or another I should be able to judge what the corn malt brings to the table. Thoughts? |
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Post by Ken on Mar 16, 2023 16:08:28 GMT -6
I can't find any information online about that Deer Creek toasted corn malt. I tend to be cautious with ingredients I haven't used before and when I make something with corn I almost always stick to about 10% of the grist. Yes, I could go higher but I generally don't. If there is anything unusual about this malt and you use it for 25% of the grist you could end up with an undrinkable beer. I'm not predicting that but I think it's possible. "Munich-style corn malt"? My head just exploded.  |
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Post by Megary on Mar 16, 2023 16:30:52 GMT -6
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Post by Ken on Mar 17, 2023 8:12:40 GMT -6
I seem to remember someone suggesting using 20% flaked corn in a cream ale and IIRC, I had a stuck runoff so that could be one reason I backed off a little. My mill is currently right on the edge of crushing "too fine". The cake of spent grain on the bottom of the MT is as hard as a rock at the end of runoff and if corn or wheat (no husk) enters the equation, there could be swearing. I will check out that link. I'm always interested in new ingredients and I always have flaked corn in the house and use it in quite a few beers especially warm-weather beers. Cheers Megary. |
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Post by Megary on Mar 17, 2023 8:21:56 GMT -6
One of the (many) beautiful things about BIAB and small batches is that I've never had a stuck run-off. Squeezing the bag is pretty easy...though sometimes a little spout will shoot out of the bag and all over my shirt! |
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Post by tommymorris on Mar 17, 2023 9:11:11 GMT -6
I’d say go for it. However, the above link recommends less than 20% in one place and less than 15% in another (very last page). If it really tastes like Munich is should be good. If it doesn’t and is more neutral I think it would still probably be a good beer.
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Post by Megary on Mar 17, 2023 18:31:17 GMT -6
This Toasted Corn Malt is considered a “custom” malt for Deer Creek so I contacted them today regarding availability. Yeah, not any time soon. Apparently (and understandably), they only make this malt when they get a large order from a brewery that they supply. Nothing in the hopper at the present time, which, reading between the lines, might tell me something. Or not. Anyway, this beer goes on the back burner… though I am looking to Trademark the name. The brewer at the Malthouse did tell me that I would love their regular Pale (Blue) Corn Malt, so I think I will give that a lash. Cheers all, and thanks for the feedback. |
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Post by Ken on Mar 17, 2023 20:09:33 GMT -6
It's a strange concept because corn in a beer is supposed to lighten the body and color and I get the feeling that this darker "corn malt" would do the opposite. That doesn't mean it's not AWESOME but it might require brewers to see corn differently. Basically... see it for what it is, not for what it's not. Cheers.
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Post by brewbama on Mar 17, 2023 21:02:59 GMT -6
This Toasted Corn Malt is considered a “custom” malt for Deer Creek so I contacted them today regarding availability. Yeah, not any time soon. Apparently (and understandably), they only make this malt when they get a large order from a brewery that they supply. Nothing in the hopper at the present time, which, reading between the lines, might tell me something. Or not. Anyway, this beer goes on the back burner… though I am looking to Trademark the name. The brewer at the Malthouse did tell me that I would love their regular Pale (Blue) Corn Malt, so I think I will give that a lash. Cheers all, and thanks for the feedback. If using another malster doesn’t bother you, Sugar Creek has several malted corn products sold thru Great Fermentation. |
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Post by Megary on Mar 18, 2023 8:33:00 GMT -6
It's a strange concept because corn in a beer is supposed to lighten the body and color and I get the feeling that this darker "corn malt" would do the opposite. That doesn't mean it's not AWESOME but it might require brewers to see corn differently. Basically... see it for what it is, not for what it's not. Cheers. Yeah, I think Flaked Corn does exactly what you say it should do, lighten body and color. But I'm not sure Corn Malt does that. I know there has been discussion regarding Flaked Corn vs. Corn Malt on the AHA board and I'm pretty sure the consensus is that they are not interchangeable. Add to the confusion that there are many types of Corn Malt (and Maltsters) and the web gets even more tangled. |
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Post by Megary on Mar 18, 2023 8:37:15 GMT -6
This Toasted Corn Malt is considered a “custom” malt for Deer Creek so I contacted them today regarding availability. Yeah, not any time soon. Apparently (and understandably), they only make this malt when they get a large order from a brewery that they supply. Nothing in the hopper at the present time, which, reading between the lines, might tell me something. Or not. Anyway, this beer goes on the back burner… though I am looking to Trademark the name. The brewer at the Malthouse did tell me that I would love their regular Pale (Blue) Corn Malt, so I think I will give that a lash. Cheers all, and thanks for the feedback. If using another malster doesn’t bother you, Sugar Creek has several malted corn products sold thru Great Fermentation. Thanks for that. I don't see that Sugar Creek has anything "toasted" or Munich-like, but their Oaxacan Green Corn Malt does look intriguing. www.sugarcreekmalt.com/sugar-creek-limited-release-malts.html |
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Post by Leftympfrmde on Mar 18, 2023 15:04:39 GMT -6
What about toasting your own malt in the oven? If be bold enough to try and toast flaked maize.
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Post by Megary on Mar 18, 2023 17:10:14 GMT -6
What about toasting your own malt in the oven? If be bold enough to try and toast flaked maize. Interesting thought. Not sure I’d toast the flaked maize, but why not the regular Corn Malt. Hmm. I’ve toasted some Pale 2-row Barley before with good results, why not Corn Malt?? I don’t think I’d get Munich characteristics, but about half an hour at 350* will definitely give me a bit of oomph. Great idea, I’ll be stewing on this for a good bit. |
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Post by Ken on Mar 19, 2023 8:48:32 GMT -6
I'd be very interested in hearing how that went if you try it.
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Post by Megary on Mar 19, 2023 17:07:22 GMT -6
For sure. At this point I’ve pretty much decided that oven roasting some Corn Malt is a certainty. And I’ve convinced myself because doing the “toasting” myself might be a nice DIY tip-of-the-cap to the spirit of street corn. Now, while I have no intention of adding mayonnaise to this beer, I may need some community-convincing that chili powder would be a mistake. Anyway, this beer will be brewed sometime in the next few months and I’ll certainly add to this thread when it gets closer to game time. I still need to decide on a yeast (waiting for those Baja reviews to start rolling in) and the best way to add some lime flavor. |
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