Crystal malt corn

[shadylane]

While searching the web I came across this information.

by George de Piro
Crystal malts are kilned in such a way that they are actually “mashed” in the husk. The temperature rests used by the maltster are exactly the same as those used in the brewer’s mash tun because the same enzymes are utilized. The wet grain is heated to 122 °F and rested for a short time in order to break down proteins. The vents in the kiln are kept closed during this time to keep the malt wet.

The wet malt is then heated to around 150 °F, again while the vents are kept closed. At this temperature the starchy endosperm is converted to sugar. After an hour or two the temperature is raised to the final kilning temperature of the malt, but the vents are not opened immediately. This causes the damp malt to expand, sort of like popcorn, and the Maillard reaction produces lots of caramel-tasting melanoidins. After a time the vents are opened fully, allowing the malt to dry and causing the sugary endosperm to become glassy.


It got me to thinking about malting corn and converting it into crystal malt.
Would this work or would the starches in the corn be too difficult to convert to crystal malt?
Could it be used with added enzymes?
I'm trying to find a way to use corn without dealing with the corn goo mess.