Burton Ale - what's with all the flaked corn?

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Hello brewers,

So the other day, I decided to put a list of 10 interesting styles together that I will brew throughout this year. (i'd do more but only have one ferm chamber.. hahah).

First cab off the rank is a Burton Ale, which I've never brewed before.
So from my research this old style is supposed to be kinda like a malty, high ABV pale ale or IPA... almost a black IPA but not so dark perhaps... and using english malts and hops of course.

But looking around the interwebs, I see quite a few recipes that incorporate flaked corn.. ? Now i've never used flaked corn in any beer but from my understanding this makes a beer LESS malty.. so why would you add this to a Burton Ale?

Any ideas on this? Have you brewed a Burton Ale? What is the purpose of the flaked corn in a Burton Ale recipe? Do I need it?

Many thanks in advance.
Mike


BJCP style guide excerpt.
Flavor: Similar to the aroma, the malt is initially noted with a rich character and a somewhat sweet finish. The bitterness level is medium-high to high and helps balance the strong malt flavor. The malt flavors have a bready and biscuity character with substantial deep toast or dark caramel flavors; overly roasted and burnt flavors are inappropriate. Hop flavor can be medium to low, with a fruity, floral, spicy, or woody English quality. Dark or dried fruit flavors (plum, prune, fig, or raisin) are often present at up to a moderate level. A light alcohol flavor might be detected, but the sweetness in the finish usually masks it. The sweetness should be balanced by hops and never be cloying or clashing.
 

Reg Holt

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I have brewed Burton ale, no there wasn't any flaked corn. But it is not surprising to come across flaked maize in quite a few English ale recipes. Burton ale is malty and quite honestly quite delicious, not to strong, just under 5% ABV. I am sure that I have read somewhere that it has been released again and had good reviews, could have been from the Bass Museum.
 
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Thanks Reg.

It seems from my research that many of the historical accounts of Burton Ale are in the realm of 6,7..8% whereas some of the current commercial examples are more standard.
I'm somewhat obsessed with big beers so i'm going for around 6.5-7% - which then also lends itself to being maltier.

I think I'll leave out the corn as you did. It doesn't seem to make sense to me in such a beer although I don't fully understand the purpose of using it. Seems basically like it is equivalent to adding brewing sugar perhaps?
 
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