Flaked Maize - Crisp Malting Group

Flaked Torrefied Maize, commonly used in brewing and distilling, is produced through a unique process that involves heating and gelatinising the maize starches. This process, which excludes the need for pre-cooking, allows enzymes from the main malt to easily convert maize starch into fermentable sugars. The result is a product that adds a light, crisp sweetness to the final brew while also aiding in reducing body and enhancing drinkability​

Using Flaked Torrefied Maize
This maize is highly versatile, benefiting light lagers, cream ales, and bourbons by adding a clean, slightly sweet profile reminiscent of cornflakes. When used up to 20-25% of the grain bill, it effectively lightens the body without overwhelming the beer, making it ideal for styles where drinkability is a priority. Its low protein content also reduces haze, leading to a brighter and cleaner-looking final product​

Flavour Profile
Flaked Torrefied Maize adds subtle corn sweetness and a light, cereal flavour. When used in higher percentages, it can give a stronger corn-like aroma, which is especially valued in bourbon-style whisky and light continental lagers.

Enzymatic Activity
Although maize itself lacks active enzymes, its pre-gelatinised state allows barley malt enzymes to process it directly, converting the starches efficiently in the mash without additional treatment​

Mashing and Compatibility with Other Malts
This adjunct blends easily in the mash tun and works well with high-diastatic power base malts, especially Pilsner malt or other light barley malts. When used up to the recommended limit, it complements well-balanced, lighter beer styles without impacting enzymatic function or mashing efficiency.

Benefits of Flaked Torrefied Maize

• Lightens body and improves drinkability
• Adds a distinct, yet mild, corn flavour
• Reduces haze due to low protein content, enhancing clarity
• Functions as a cost-effective nitrogen diluent when combined with high-nitrogen malts​

Historical Context
Flaked maize has been a staple in American brewing since the late 19th century, particularly during the pre-prohibition era, when it was used to create crisp, accessible lagers. It remains a popular choice in light American and continental styles, helping brewers achieve a refreshing, clean flavour profile​

Key Features

• Moisture Content: 8.5% max
• Extract (Dry Basis): 86.5%
• Wort Colour: 1.3 EBC
• Roasting Temperature: High-heat micronisation
• Usage: Up to 20-25% of grist
• Flavour Profile: Corn flake-like sweetness
• Applications: Continental lagers, cream ales, bourbon-style whisky
• Beer Styles: American lagers, light lagers, cream ales, prohibition lagers