Flaked maize is corn that has been steamed and rolled to gelatinise its starches, making them accessible for conversion to sugars. It is ready to add to the mash tun, requiring no cereal cooking, but without any enzymes of its own it must be mashed with malted grains for starch conversion to take place.
Accordingly it can only comprise up to 10% of the grist bill. It lowers protein and tannin levels in the wort and will therefore thin the body of the beer as well as reduce the potential for haze.
