25384Re: Corn Whiskey Recipes
- Nov 24, 2007--- In email@example.com, "Tarvus" <tarvus33991@...>
> --- In firstname.lastname@example.org, "Rob" <robobline@> wrote:
> > Thank you Tarvus. That is some really great information from
> > posts.comparison.
> > From your recipes, do both taste the same, or do you perfer one
> > 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
> They both definitely taste like corn liquor! :)Let
> 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.
> the mash rest at this temp, stirring occasionally.grain
> 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
> mash is somewhat greater than the thermal mass of the 2.5 gallonsof
> hot water you'll be adding so take the difference between the mashYou
> 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).
> want to heat the 2nd batch of water to this point which youby
> 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
> shaking your carboy if using one of those as a fermenter. Takeyour
> hydrometer reading before pitching yeast. You can expectsomething
> in the range of 1.05 with this technique. You probably won't getsweat
> complete 100% conversion of all starch in your mash, but don't
> it. If you use the Prestige Whiskey Distillers yeast, theread
> 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
> a goo covered immersible thermometer and deal with the lag time aif
> thermometer has.
> Some people add sugar to the mash to boost the alcohol yeild, but
> you do this, it won't be a "pure corn" liquor. It'll be cornflavored
> and it'll probably be good to drink, but it won't be "pure corn".backset
> 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
> from a previous distillation as part of your mash water insubsequent
> mashes. You can also dump your cooled mash onto the dregs from asome
> 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
> useful into on these techniques.Tarvus,
> Let us know how your corn turns out!
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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