Torrefied Corn

[CStapleton]

I've been mooching around the idea for a while of my first AG mash, and have finally gotten around to buying some grain. I've got some of the best limestone water the UK has to offer on tap (fresh out the well in Buxton) and have a mash bill of 2kg (4.4 lbs) HDP Malt (distillers malt in the USA), 2kg of malted rye and 8.5kg (18.7 lbs) of torrefied corn, totalling 12.5kg. Based on 1:3.5 grain:water, that'll be 43l (9.5 gal) of water in a 60l barrel.

Anyway, the reason for my post. Torrefied corn is easier to get for me right now, despite plenty of links in farming I can't get dry maize. So what are people's thoughts on the flavour profile of torrefied corn, if it is any different to cracked corn? Also my understanding is it doesn't need boiling due to the torefication process. What are people's thoughts on this?
Here's a link to a supplier with the stuff in stock. https://www.themaltmiller.co.uk/product/flaked-maize/

Thanks in advance for any advice

[MooseMan]

Just use flaked maize from a horse/animal feed shop, it will be considerably cheaper and do exactly the same job as that stuff they want to charge you +£3/kg for.

You area lucky where you are to have access to probably the best brewing water in the UK.

[subbrew]

Yes, to your question of will it work. But I will second mooseMan's suggestion and pick up a 20 kg bag at a feed store. I have had great luck with feed store corn

[Twisted Brick]

Here in the US most LBHS carry flaked corn (or wheat) so its not clear how many responses you may get to your question. The Crisp page on the Malt Miller site you linked to is a little confusing, calling their product Flaked Torrified Maize (torrified grains are 'exploded', not steam/rolled). Many here learn to avoid the cost of pre-gelatinized flaked grains and mill their raw grains themselves.

[amh71]

The Malt Miller are pretty good for various malts but everything else grain wise is pretty expensive, they are aiming at beer brewers who only want a kg or so.

As Mooseman says just get the flaked maize from the feed store, if you can't find one nearby you can get 20kg bags on Ebay for £20. But he's wrong about the water, you'd have to move to Burton-on-Trent to get that

[kiwi Bruce]

Anyway, the reason for my post. So what are people's thoughts on the flavour profile of torrefied corn, if it is any different to cracked corn?

Yes, just as there is a difference between cracked corn and corn flakes or that of frozen corn and cracked corn. It's not unpleasant but it will be noticeable. An example, before covid I smoked cigars and I couldn't tell the difference between malted wheat and cracked wheat in a bourbon. I haven't smoked since 2020 and I can tell the difference now. If your a smoker "fuggetaboutit! " you'll never tell the difference. If you don't smoke...then you will.

[49er]

I've recently purchased a 20kg bag of flaked maize from a local feed store for £13, not much more than cracked corn. I intend to mash 10lbs of it with 5.5lbs of Maris Otter on Weds! (with 7 gallons US, of water)

[PalCabral]

Did you try your booze yet, OP? I am interested to know if you were satisfied with the flavour profile of the torrified corn. I too have access to Crisp’s range in Sweden and would prefer to skip the whole tedious boil and soil step involved when using corn, but I am worried the taste of corn will be impaired in the end product. Let us know how it went!

[PalCabral]

Anyway, the reason for my post. Torrefied corn is easier to get for me right now, despite plenty of links in farming I can't get dry maize. So what are people's thoughts on the flavour profile of torrefied corn, if it is any different to cracked corn? Also my understanding is it doesn't need boiling due to the torefication process. What are people's thoughts on this?

I have now successfully used Torrefied Maize in a number of mashes, for up to 60% of the grain bill, and I can report that it works well. I have used it in mash bills with malted wheat and barley malt (12%), plus added rice hulls, and there has been no problem with conversion or flavor.

The crushed torrefied maize flakes do get gooey so I highly recommend using malted grains and rice hulls to prevent clogging and stuck sparges. In my next recipe, I will be using 51% torrefied maize along with +30% malted rye, another sticky customer, and I worry about glue these two at 80% of the grain bill can create for me and my Braumeister. Only one way to find out.

I cant compare the flavor of the torrefied maize with the taste of mashed cracked corn since I’ve never used the latter, but the taste of the mash and the spirits from it is all corn, as you would hope in a Bourbon. The only downside with torrefied maize is its’ price tag. Nearly 60 bucks for 25 kilos is dear. I can get animal feed cracked corn for half that price, but I would not have the nice brewing experience with cracked corn. And I can ferment off the grain with torrefied maize, which is how I like it.