I've got a recipe for a wild strawberry blonde (I recently asked for tips on prepping fresh strawberries). Well, I'm finally going to brew this, but...corn?
The blonde recipe I'm looking at right now has ±1.125# of flaked corn.
Tips and thoughts on a grain substitute? Any general tips or resource links on grain substitution is also welcome.
I get it, corn is a respectable adjunct. But it's also the characteristic of many lagers and pilsners I dislike the most. And 20+ years of homebrewing (on and off) and appreciating craft beer, corn on the nose and palate really turn me off.