Ute Moonstone — Raw Cracked Blue Corn

Raw, rough-cracked Southwestern blue corn — an unmalted brewing adjunct with masa depth flaked corn can't touch.

Ute Moonstone is raw, rough-cracked, non-GMO blue corn — an adjunct, not a malt. Earthy, nutty, and lightly sweet with a soft masa/tortilla note and a subtle blue-slate cast in pale worts. It brings no enzymes of its own, so mash it alongside a high-enzyme base malt (or cereal-cook it) for smooth body and real Southwestern corn character.

Sold raw in 50-lb bags (5-lb bags coming soon). No malt CoA — it isn't malted; reach out for sourcing and current-lot details.

Brewing it

• Corn has essentially zero diastatic power — always pair it with a high-enzyme base malt. Bohemian Mesa (593 °WK) is the house match.
• At ≤15% of the grist: single infusion works — hold the mash at ~158°F for 15 minutes so the corn starch (which gelatinizes at 144–165°F, hotter than barley's) fully opens up.
• Above ~15–20%: do a mini cereal mash — boil the corn with 10–20% of your barley malt for 20–30 minutes, then add it back to the main mash.
• Expect a subtle blue-grey cast in very pale worts — it's the anthocyanins, it's harmless, and it's a great story at the taproom.
• It ships rough-cracked and mash-ready — no need to mill it further.

Styles it shines in

• Mexican-Style Lager — 20–25% with a Bohemian Mesa base; the definitive pairing.
• Cream Ale — 15% keeps it single-infusion simple and adds real corn flavor.
• Pre-Prohibition Pilsner — historic six-row + corn character, Southwestern accent.
• Chicha-Inspired / Experimental — lean into the blue corn; kettle sours and fruited beers love it.

Blue corn has fed the Southwest for a thousand years. We source and rough-crack non-GMO blue corn in Queen Creek as a raw brewing adjunct — a genuinely Southwestern grain, unmalted and ready for your mash.