25379Re: Corn Whiskey Recipes
- Nov 24, 2007--- In email@example.com, "Tarvus" <tarvus33991@...>
> --- In firstname.lastname@example.org, "Rob" <robobline@> wrote:
> > Hello all,
> > Would anyone care to share a good corn recipe with me/us? I
> > like to make a all corn/malt mash without using suger. I would
> > using a 15 gallon boiler. If anyone would like to share a greatmalt.
> > recipe, I'm all ears.
> > Thanks, Rob
> Hey Rob,
> I've done a number of pure corn mashes.
> #1 - the hard way...
> In the past, I've used 80% cracked corn and 20% 6-row barley
> Mashing cracked corn (even with barley malt) is a pain. (Samething
> if you substitute corn meal for cracked corn.) It's actually a 2temp
> step process. You have to add a portion of the barley malt to the
> corn (about 1/4 of your malt)and mash it prior to boiling it to
> gelatinize the corn. Add a pint of water per pound of grain at a
> temp 18F above your planned strike temp. Shoot for a 150F mash
> and mash for at least 1/2 hour. This will only partially converta
> your corn but will loosen up the corn enough that it won't become
> thick viscous lump of cereal when you boil it. (And you have tois
> boil it to gelatinize it).
> After 1/2 hour of mashing, add another cup per pound of boiling
> water and ramp up the flame under the kettle until the whole mash
> boiling. Boil for an hour or so to totally gelatinize the corn.the
> Add a final cup per pound of COLD water. Allow the whole thing to
> cool down to about 155F (this will take a LONG time depending on
> size of your mash) then add the rest of the barley malt. Thiswill
> drop the entire mash temp to about 148 - 150F. Stir in therecently
> added 6 row malt and let it steep. When the whole thing coolsdown
> to room temp (hours later), transfer to your fermenter and pitchgas
> your yeast( I use a new, 32 gallon plastic garbage can sanitized
> with bleach and water and thoroughly rinsed.) Don't worry about
> straining the grain out - just dump it all in the fermenter.
> Ferment it "on the grain".
> If you use an electric heating element you'll have to strain the
> mash before distilling. This is a real pain in the ass. Good
> luck! If you are lucky enough to be using a propane or natural
> heat source, it is not necessary to strain it - just add the washto
> your boiler to distill - grain hulls and all. If distilling "onthe
> grain" do NOT fill the boiler more than 1/2 full of mash! Youhave
> to be very careful that the grain in the mash does not swell upand
> plug the column or lyne arm of your still or you risk explosionfrom
> resulting pressure increase in your boiler! (This almost happenedboiler).
> to me the first time I over-filled and ran a corn mash in my
> #2 - the "easy way"...
> Buy corn flour from the grocery store (it's easy to find and quite
> inexpensive. I pay $1.89 US per kilo. They sell it for making
> tortillas). Use a 50% corn flour mash with 50% corn malt, or an80%
> corn flour 20% 6-row barley malt mash. No need to boil this mashpitch
> because the corn flour is already gelatinized from the milling.
> Mash at 148 - 150F for an hour or two. Cool to room temp and
> your yeast. Virtually all of the corn flour will convert andyou'll
> just have a very few barley or corn husks in the mash from thea
> malt. No need to strain if you're careful pouring the mash from
> your fermenter.
> Use your favorite yeast and favorite distilling technique. Age on
> oak at 125 proof for a really smooth bourbon-like result!
> The #1 method is inexpensive but time consuming. The #2 method is
> bit more expensive but MUCH easier and a lot less time comsuming.
> Good luck and let us know how your hooch turns out! :)
> ps - will post separately my techniques for malting, drying and
> grinding corn.
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