Mashing with flaked corn vs cracked

[Dbld2122]

I am following a recipe I have used in the past that called for 10lbs cracked corn. From the local brewery I was able to get 10lbs of flaked corn. It is a wash with 10lbs sugar too. Is there any change I need to make using the flaked corn instead of cracked?

[shadylane]

Flaked corn is easier to convert than cracked.
Some manufactures say flaked corn is fully gelatinized. I wouldn't take their word for it.
Instead, I'd look while cooking and decide when it's time for the next step.

On a side note.
Don't "only" gell corn and add sugar.
Gell and mash the corn with malt or enzymes...

If you're going to ferment a sugar wash with corn.
There's no reason to gell the corn first and many reasons not to.

[Dbld2122]

Flaked corn is easier to convert than cracked.
Some manufactures say flaked corn is fully gelatinized. I wouldn't take their word for it.
Instead, I'd look while cooking and decide when it's time for the next step.

On a side note.
Don't "only" gell corn and add sugar.
Gell and mash the corn with malt or enzymes...

If you're going to ferment a sugar wash with corn.
There's no reason to gell the corn first and many reasons not to.

So would I be better off not using the sugar? The recipe I follow is 10 gallons water, 10lbs flaked corn, 2 lbs malted rye, 2lbs malted barley, yeast nutrient, amalyse, and red star premier cuvee yeast. It’s only my 3rd run but I wanted to keep doing the same so I could perfect the process first. I do notice my finished product is a little hot in the mouth. I do like to shoot for high proof though. What are your thoughts? Ohh and I have been fermenting on the grain.

[Chucker]

You’ll limit the ‘hot’ feel if you limit or eliminate the sugar. Since you’re already doing a mash you may as well go all in, use more grain and get yourself out of the high yield mindset. You’ll get a much better product.

[bilgriss]

It's not just the hot nature of the result, but there's also a dilution effect. Consider that all your flavor is coming from the grains, and you can mash them with the right amount of water to get a healthy target gravity for fermentation. Now ask yourself, how will the flavor be affected if I add more water and flavorless sugar to the result? You'll get more alcohol, but it's not doing the end product a favor.

[Demy]

My thought (for a good yield) is to grind and cook any type of cereal.

[Siva283]

Bump your grains up to 2lb per gallon for about an %8 mash or 3lbs for a %10-12 mash. Using flaked corn makes it easy. I would still do it like a regular mash it will convert starches the steam rolling didnt. For me I would do 14lbs flaked corn and 3lbs of each malt. Thats an %8 mash right there and with it being flaked you might even get %10.
The hot flavor is the sugar. Remove it and well once you taste it you will never want to use sugar again.