Flaked maize

jjbuck · Post by **jjbuck** » Mon Apr 19, 2010 9:16 pm

When a recipe calls for flaked maize, do you add the maize to the mash or cook them separately?

brownbeard · Post by **brownbeard** » Tue Apr 20, 2010 8:08 am

If I recall correctly, flaked maze has already been through a "cereal mash", so you can add it straight to your mash. If you were to use ground corn, you would need to do a cereal mash, before you could add it to your mash tun.

DrPaulsen · Post by **DrPaulsen** » Tue Apr 20, 2010 8:10 am

If you purchase pre-gelatinized grains (e.g. instant oatmeal), then just add it to the mash. If you buy raw, unrolled grains (e.g. steel cut oatmeal), then you'll need to perform a cereal mash. All of the flaked maize I've seen has been pre-gelatinized. I'm not even sure it's possible to create a flaked grain product without pre-gelatinization, given that they have to run the grains through hot rollers to flakerize them.

BrewHound · Post by **BrewHound** » Tue Apr 20, 2010 9:01 am

Tim is correct flaked maize has already been through a ceral mash and can be added directly to your mash.

bkanderson · Post by **bkanderson** » Wed Apr 21, 2010 3:40 pm

Jeremy is correct in saying Tim is correct. Does anyone want to say I am correct for saying Jeremy and Tim are both correct?

carrisr · Post by **carrisr** » Wed Apr 21, 2010 5:39 pm

I'll second that...or well, whatever!

BrewHound · Post by **BrewHound** » Wed Apr 21, 2010 9:37 pm

I agree that Jeremy and Tim are correct!

TappedOut · Post by **TappedOut** » Thu Apr 22, 2010 8:26 am

Brian and Tim are correct, but not Jeremy.

BrewHound · Post by **BrewHound** » Thu Apr 22, 2010 8:55 am

TappedOut wrote:Brian and Tim are correct, but not Jeremy.

Ah man, wrong again, that sucks!

DrPaulsen · Post by **DrPaulsen** » Thu Apr 29, 2010 6:44 pm

I was curious how flaked grains are made (e.g. are they really put through a cereal mash or just rolled out) so I e-mailed Briess. Here's their response:

"Our Insta Grains® products are:
Our grains run across a conveyer type belt that applies heat which helps to partially cook the grains, then they run thru the roller set to the flake thickness."

It doesn't sound to me like the grains ever really go through a cereal "mash". Regardless, the starch is obviously gelatinized prior to the flaking operation.

Lee

BrewHound · Post by **BrewHound** » Fri Apr 30, 2010 7:06 pm

You are correct that it is not a true "ceral mash" if this were the case then it would have been mashed and to obtain the product you would have to buy liquid as a ceral mash is just that a "mash".