Re: Whiskey from corn meal
- Enzymes do have optimal operating temperatures - this effects the
conversion rate. But they still convert during fermentation stage also.
Boiling is used to rupture grain starch walls. This can be done
mechanically also by fine grinding - this is why yeast acts on a cold
flour slurry to make bread!
The no-cooking method is now practiced widely to save energy costs
although there is energy expended in fine grinding. Look it up.
--- In Distillers@yahoogroups.com, "toddk63" <toddk63@...> wrote:
> I hate to burst your bubble, but I don't think you will get
> significant conversion by relying solely on a cold enzyme treatment.
> Yes, I do boil my cornmeal first, then I mash with barley and enzymes.
> Here is my condensed recipe below.
> -Heat 7.0 gal. treated brewing water to 170F
> -Add 14# cornmeal (160F), add 3 oz. barley (or 1.5 tsp amylase)
> -Rest 20 min. Keep below 160F
> -Simmer 15 min. (210F)
> -Add 4.25# flaked rye. Stir. (206F)
> -Let air cool (stirring) for 10 min. (195F)
> -Add 4.5 gal cool water. (153F)
> -Let cool to 153F. Add 3.25# barley (152F)
> -Mash 120 min between 152-142F
> -Chill below 85F, Add glucodiase (6 tabs Beano) or 2 tsp amylase
> -Ferment on the grain at 75-80F
> -Strain and pot still 2 times
> Yields 12 gal (SG 1058). Scoop out 11 gal of liquid off top. Fermented
> out to 1.000 SG. After
> straining 11 gal, 9 gallons of 7.8% abv to still.
> Todd K.
> --- In Distillers@yahoogroups.com, "castillo.alex2008"
> <castillo.alex2008@> wrote:
> > Hi everybody
> > I plan to make whiskey from corn meal using enzymes to convert the
> > starch into fermentable sugars. I don´t know however if having a
> > powder is necessary to boil the corn meal to gelatinize the starch,
> > since the enzyme may act over this finely divided solid. After
> > fermentation is done do I have to rack/strain the liquid (i.e.
> > a piece of cloth) or boiling this trub will add good flavor to the
> > hooch (I heat using a hotplate, not internal heating elements). Does
> > this foam much when distilling (for not to put too much wort in the
> > boiler)
> > Thanks,
> > Alex