Cedar Rapids Brewing Society

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

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.

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.

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

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

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

I agree that Jeremy and Tim are correct!

Brian and Tim are correct, but not Jeremy.

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

Ah man, wrong again, that sucks!

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

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".