New answers tagged adjuncts
One reason is that there are some beer styles that rely on the corn flavor: for example, the Classic American Pilsner, aka Pre-Prohibition Pilsner, gets a lot of its flavor character from corn: BJCP style description
Flaked corn does lighten the body. Body is basically thick malty sweetness, so thinning out that malty sweetness with something that ferments completely lightens the body. (I'm not sure why Tobias is suggesting adding alcohol without sweetness doesn't lighten the body, diluting the sweetness with alcohol, or water, or anything non-sweet is the definition of ...
Do not add the grounds. Add the liquid. And a gal. sounds like WAY too much. When I make a coffee beer, generally a cup or two of strong coffee is plenty.
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