PatrickGoss
Well-Known Member
Anything made of corn other than flaked maize CAN be used, BUT in order to do it you have to do a cereal mash to render it fermentable... The "flaking" of the maize achieves the same thing... you CAN use unsugared cornflakes or tortilla chips (baked is preferable but I've used "fried" as well in cream ales, in the mash tun the other grain absorbs the grease from the chips) in the mash tun just like flaked maize without doing a cereal mash.
I THINK, that instant polenta doesn't require it either, I think the "instant" processing pre-gelatinizes it as well, but don't quote me on that. I know someone used popped popcorn for a cream ale as well on here years ago, but I can't recall if he did a cereal mash or if popping rendered it usable as well.
Anything else, cram corn, non instant grits, cornflower, ground popcorn kernals, non instant cornmeal can all be used, and has been, but you need to do the cereal mash first....
Cereal mashing is not hard to do, but it requires an extra step... BYO has a great article.
I just brewed this on Saturday, using Saflager again and making this a steam beer.
Based on reading from here, instant grits are pre gelatinized which is why I used them on a few beers. I have done a couple half corn recipes with them and got the gravity readings I was after on both sides of fermentation so I am going to say they work. I have never done comparison batches with anything to know about flavor difference, but as far as instant grits working by just throwing them in the mash.... They work just like flaked maize pound for pound on the numbers. They honestly are not any cheaper though... Just available at the grocery store!