Crushed Corn or Corn syrup? on Home › Forum… › Recipes/Ingredients › Crushed Corn or Corn syrup? This topic has 1 reply, 2 voices, and was last updated 10 years, 4 months ago by Richard Coleman, Jr. Viewing 1 reply thread Author Posts August 3, 2014 at 12:08 am #2484 Michael sParticipant If the object of crushing the corn, adding hot water and malted barley is the production of sugar, can the same thing be achieved by using corn syrup? And if so, what is the equivalent of crushed corn + malted barley + hot water to corn syrup? August 11, 2014 at 1:17 pm #2508 Richard Coleman, JrKeymaster You can use corn syrup- it will be a different end product- I’ve never used it.- but I would love to hear your results. I would just use a hydrometer when adding the corn syrup and stop adding once you reach the desired starting gravity. Author Posts Viewing 1 reply thread you should log in to reply to this topic. Username or Email Address Password Remember Me Need an account? Click here to register