BigRed

Flakes vs. whole grain

3 posts in this topic

Is there a difference in flavor between flaked corn and wheat for a bourbon and using whole, ground grain?

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Not that I've noticed. Just cooks a bit faster and costs a hell of a lot more.

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37 minutes ago, 3d0g said:

Just cooks a bit faster and costs a hell of a lot more.

Here in Indiana we pay about 15 cents a lb for #2 dent  -- about 1/15th the price of flaked. Of course you don't have to conduct a cereal mash on flaked nor do you have to use enzymes.  I made one batch in my "learning days" and don't think poor quality had anything to do with the flaked maize but rather my unskilled cuts. 

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