25382Re: Corn Whiskey Recipes
- Nov 24 9:05 AM--- In email@example.com, "Rob" <robobline@...> wrote:
> Thank you Tarvus. That is some really great information from both
> From your recipes, do both taste the same, or do you perfer one
> the other? Also how much water would one use.Hey Rob,
> Thanks again and I will tring it out very soon.
They both taste good, but I have not done a side by side comparison.
They both definitely taste like corn liquor! :)
Try this recipe and technique
8.8 ponds corn flour (it comes in 2 kilo sacks)
11.2 pounds malted corn (finely milled. Measure the weight of the
malt, not the weight of the corn before you malted it)
5 gallons water
Heat 2.5 gallons of water to 165F. Add the grains and mix
thoroughly. The mash temp should drop to between 145 and 150F. Let
the mash rest at this temp, stirring occasionally.
In a separate vessel, heat the balance of the water. You want to
shoot for a mash temp of 148-150F and the thermal mass of the grain
mash is somewhat greater than the thermal mass of the 2.5 gallons of
hot water you'll be adding so take the difference between the mash
temp and 150 degrees, add that to 150 degrees and then add a few
degrees more to compensate for thermal mass. (it's better to
undershoot since you can always heat the mash later if needed). You
want to heat the 2nd batch of water to this point which you
calculate. When you add the additional hot water, you should be
pretty close to your target temp.
Stir the mash well, cover and let is sit for an hour or two adding
heat as necessary to keep it in the 148-150F range. Stir
Keep covered and allow to cool below 85F. Aerate thoroughly by
scooping and pouring the wort into your fermenter several times or by
shaking your carboy if using one of those as a fermenter. Take your
hydrometer reading before pitching yeast. You can expect something
in the range of 1.05 with this technique. You probably won't get
complete 100% conversion of all starch in your mash, but don't sweat
it. If you use the Prestige Whiskey Distillers yeast, the
amyloglucosidase in the yeast mix will convert additional starches.
An electric digital meat thermometer is a real help in all grain
mashing as you get an instantaneous temp read and don't have to read
a goo covered immersible thermometer and deal with the lag time a
Some people add sugar to the mash to boost the alcohol yeild, but if
you do this, it won't be a "pure corn" liquor. It'll be corn flavored
and it'll probably be good to drink, but it won't be "pure corn".
Doing a pure corn mash is a lot of work, but it's worth the effort!
If you do small sequential batches, you might want to use the backset
from a previous distillation as part of your mash water in subsequent
mashes. You can also dump your cooled mash onto the dregs from a
previous fermentation. Both techniques will help develop a "house
flavor" to your corn liquor. If you search here and in the
distillers groups on "backset" or "slopping back" you may find some
useful into on these techniques.
Let us know how your corn turns out!
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