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Re: Corn

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  • morganfield1
    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
    Message 1 of 3 , Mar 1, 2006
      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 new_distillers@yahoogroups.com, "Michael Eyre" <meyre@...>
      > 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
      > usually sparged off the grains and fermented clear with no grains,
      > corn whisky style stuff is sometimes (not all?!) fermented on the
      > My only question with this is, I assume you have to mash your
      grains (as
      > I wish to stay all grain, with no processed sugar used) like you
      > normally would at 150 degrees or so for a while. Then, you dilute
      > whole mess with several gallons of water of whatever would be the
      > appropriate amount for your particular recipe... and then pitch
      > yeast into this now diluted amount? In my case, this would have
      been 2
      > gallons of finished wort/wash by using 3lbs of grains... or, do you
      > pitch the yeast into your very thick mash that has only (in my
      case) 3
      > quarts of water per pound of grain (3lbs, in my case)?
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