RE: [new_distillers] Corn
- Gelatinizing the starch molecules causes them to unravel, from their initial
compact form, to a bunch of outstretched strands which the malt enzymes
(amyloglucosidases) can act upon and break down into simpler sugars
(conversion), which is then consumed by the yeast to produce alcohol
Ungelatinized starches won't convert or ferment.
Your long hold at ~150F likely performs the gelatinization and conversion
The Links are only visible from the Yahoo groups web page, not the digest or
A corn mash will have a far lower proportion of barley husks than an all
barley mash, hence less tannin. Perhaps that's why they are sparged and
corn is not.
A fermenting all grain corn mash (in my experience) starts to smell like
pretty rotten feet, although it distills out OK. Simply "turning on the
tap" to sparge a thin mash might not extract all of the sugars. Lautering
will help extract more, and yield a clearer wash. A final lauter with fresh
water will push the last bit of sweet wort out. Depends on how much effort
you want to exert. Google "No sparge" for more info.
[mailto:email@example.com]On Behalf Of Michael Eyre
Sent: Tuesday, February 28, 2006 3:50 PM
Subject: [new_distillers] Corn
While we're at it, I've searched the site and found a lot of the word
"gelatinize" when working with corn, but I'm not sure what this process
actually *means*. What is the corn doing when it's gelatizing that makes
it more suitable than not gelatinizing it?
As an aside, for my current sessions, I'm actually heating and mashing
everything I do in a large crock pot. If you haven't thought about it,
it's a fantastic way to heat and maintain the heat on 3-4 lbs of grain
for whatever amount of time you need. I use it mostly for making gallon
sized yeast starters for beer. The pot holds temps fairly well itself
when up to temp, and my particular "low" crock pot setting holds at a
146-152 degree window for me.
BTW, I'm getting the digest form of this, so I never see the "Links"
thing at all on my screen. I'll try and find it online later...
Morgan also mentions fermenting "on the grain", which is something I did
not do. After a little web research, I found that single malt wash is
usually sparged off the grains and fermented clear with no grains, while
corn whisky style stuff is sometimes (not all?!) fermented on the grain.
- Hi Mike,
That's what I ment by "light grain wash". I mash about 4 lbs. of
corn (with powdered enzyme) in 3 gal. of water, then, when the mash
is done, put that in my fermenter, and add enough water to bring the
entire volume up to 6 gal. When the corn is gelitanized, it's about
the consistancy of oatmeal. After a successful mash, it's somewhat
thinner, but still thick. After fermentation, most of the liquid has
seperated from the spent corn, which sinks to the bottom. As with
any on the grain ferment, you have to swirl it up every couple of
Now, I think corn only has just over 50% fermentable sugars in it,
so if your going for an all grain mash, your going to need alot of
corn. You can also add more barley, or rye, something with more
available sugars. There are others on this forum more knowledgable
about all grain brewing than I who can help you out here.
Tip one, Morgan
--- In firstname.lastname@example.org, "Michael Eyre" <meyre@...>
> Morgan also mentions fermenting "on the grain", which is something
> not do. After a little web research, I found that single malt washis
> usually sparged off the grains and fermented clear with no grains,while
> corn whisky style stuff is sometimes (not all?!) fermented on thegrain.
> My only question with this is, I assume you have to mash yourgrains (as
> I wish to stay all grain, with no processed sugar used) like youthe
> normally would at 150 degrees or so for a while. Then, you dilute
> whole mess with several gallons of water of whatever would be theyour
> appropriate amount for your particular recipe... and then pitch
> yeast into this now diluted amount? In my case, this would havebeen 2
> gallons of finished wort/wash by using 3lbs of grains... or, do youcase) 3
> pitch the yeast into your very thick mash that has only (in my
> quarts of water per pound of grain (3lbs, in my case)?