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Thread: Corn Beer

  1. #1
    Join Date
    Oct 2009
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    4

    Corn Beer

    I want to experiment with using a high percentage or all corn to brew a batch of beer. My thoughts are to use Corn, a Barley Wine Yeast, Yakima Hops, and Pure Maple Syrup or Maple Sugar. Can this be done or will the use of Corn instead of Wheat or Barley cause issues?

  2. #2
    Join Date
    May 2011
    Posts
    484
    Busch Beer uses corn as its primary ingredient (hope I have the brand right, Natty was rice beer, right?). I'm sure you could use quite a bit, but I'd still use some specialty grains alongside to add some more character. I don't know what chemical issues it will cause!
    Give me a woman who loves beer and I will conquer the world. (I think I may have found her!)

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  3. #3
    Join Date
    Apr 2005
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    6,439
    I'm not sure corn has enough enzymes to convert the starch to sugars, I think that's why you have to use 6 row barley when you use a lot of corn or rice. Also an all corn fermented beverage technically won't be beer.
    It's always time for a beer

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  4. #4
    Join Date
    Jun 2010
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    685
    Quote Originally Posted by corkybstewart
    I'm not sure corn has enough enzymes to convert the starch to sugars, I think that's why you have to use 6 row barley when you use a lot of corn or rice.
    I saw this thread earlier today and thought the same thing. I then started researching and was quickly reminded of a Chicha. I think it's pretty made entirely out of corn, then of course there is also the human saliva. I would still use some 6-row though.
    I thought about doing a farmhouse ale a while back for my father-in-law with about 30% maize. He's from a farm family so I was going to present it to him with the claim that it's what his grandpa and great grandpa probably drank. This is an exaggeration, to say the least, but I thought he might just like it, which would almost make him a craft beer drinker.
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  5. #5
    Join Date
    May 2011
    Posts
    484
    I do remember about 6 months ago our school home-brew club made an ale with a considerable amount of corn in it. The raw corn flavor lingered for about a month and then faded almost completely to none-existent. So I guess that, like with most home-brews, don't worry too much if it doesn't taste right straight out of the gate.
    Give me a woman who loves beer and I will conquer the world. (I think I may have found her!)

    On deck: Citra smash
    Fermenting: None
    bottled: Porter, lots of cider, IPA, honey ale, and esb.
    Secondary: Zip point squat
    Kegged: Amber Ale

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