Flaked Corn (Maize) a.k.a. Flaked Maize
Light body and dry finish, the cream-ale standard.
What it tastes like
Flaked corn (or maize) thins out beer's body and creates a drier, crisper finish. Used at 10-30% in American light lagers, cream ales, and pre-Prohibition lagers — historically as a cost-cutting measure, today often for stylistic authenticity.
Best in these styles
For brewers — technical profile
Color (Lovibond)
1.0–1.5 °L
Color (EBC)
2–3
Max Use
40% of grain bill
Diastatic Power
None
Where to source
Maltsters that produce or distribute this grain:
History
Adjunct corn became standard in American lager in the late 1800s as a way to use cheaper grain and produce paler, drier beer. It's also the defining ingredient of pre-Prohibition American lager.
Other adjunct grains
Flaked Rice
The lightest, driest adjunct.
dry finishvery light bodysubtle clean sweetness
Malted Oats
Oats that have been malted, contributing more body and flavor.
nuttycreamysoft cereal
Flaked Oats
The silky-mouthfeel grain that defines hazy IPA.
silky mouthfeelsubtle nutcreamy body
Raw / Unmalted Wheat
Soft tang, classic Belgian witbier ingredient.
soft tanghazesubtle wheat