Cumberland Corn Malt - Riverbend

Malted Dent Corn • Sweet Cornbread Flavor • No Cereal Mash Needed

Cumberland Corn Malt is Riverbend Malt House's malted corn, made from a food-grade, non-GMO dent corn grown in the South. Corn takes longer to steep and germinate than barley, and Riverbend gives it that extra time. What comes out is a malt with real corn flavor, earthy and fresh with a sweet cornbread character, where flaked corn mostly just lightens a beer.

At 26 PPG and about 2 °Lovibond it adds fermentable extract and almost no color. Because it is malted, the starches are already opened up, so it goes straight into a single infusion mash with your base malt. There is no separate cereal mash to run.

Flavor & Aroma Profile

• Sweet cornbread
• Earthy, fresh grain character
• Rounded corn sweetness
• Clean, crisp finish
• Very pale color

A small addition gives a lager a soft corn sweetness in the background. Toward the top of its range the cornbread note moves to the front and becomes part of what the beer is about.

Brewing Applications

Cumberland Corn Malt fits beers where corn is meant to be tasted, including:

• Mexican Lager
• American Lager
• Pre-Prohibition Lager
• Cream Ale
• Kentucky Common
• Farmhouse Ale

Riverbend also lists it for whiskey, and it works in corn whiskey and bourbon mash bills where you want more corn flavor than raw or flaked corn gives.

Usage Recommendations

Riverbend recommends 5 to 25% of the grain bill. Around 10% adds a light corn sweetness to a pale lager; 20 to 25% gives the full cornbread character of a Mexican or pre-Prohibition lager. Try it in place of flaked corn in a recipe you already brew.

Its diastatic power is low (10 °Lintner), so it cannot convert itself. Pair it with an enzyme-rich base malt such as a pilsner or 2-row to carry the conversion of the whole mash.

Specifications

• PPG (Points Per Pound Per Gallon): 26
• Color: 2 °Lovibond (1.5–2.5 SRM)
• Diastatic Power: 10 °Lintner
• Extract: 58%
• Protein: 11.5%
• Grain: Non-GMO dent corn
• Flavor Notes: Cornbread, earthy, sweet
• Usage Rate: 5–25% of grain bill
• Beer Styles: Mexican and American lagers, pre-Prohibition lager, cream ale, farmhouse ale

Whether you're brewing a Mexican lager, a pre-Prohibition pilsner, or a corn whiskey mash, Cumberland Corn Malt gives you real cornbread flavor from a malt that mashes like any other.