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25384Re: Corn Whiskey Recipes

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  • Rob
    Nov 24, 2007
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      --- In new_distillers@yahoogroups.com, "Tarvus" <tarvus33991@...>
      wrote:
      >
      > --- In new_distillers@yahoogroups.com, "Rob" <robobline@> wrote:
      > >
      > >
      > > Thank you Tarvus. That is some really great information from
      both
      > > posts.
      > >
      > > From your recipes, do both taste the same, or do you perfer one
      > over
      > > the other? Also how much water would one use.
      > > Thanks again and I will tring it out very soon.
      > > Rob
      > >
      >
      > Hey Rob,
      >
      > 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
      > occasionally.
      >
      > 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
      > thermometer has.
      >
      > 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!
      > Tarvus
      >
      Tarvus,
      I'll cok up that recipe and let you know how it turns out. Sure
      does sound good.
      Thanks again, Rob
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