Re: Corn Mash
- --- In email@example.com, Donna Convery <dnnconvery@...> wrote:
>Thanks for the info I added 2 gal of water bringing total volume to 15 gal and got it up to temp. What a pain
> Can you tell me more about the Barley Malt? Thanks
> Donna in ky
> From: tgfoitwoods <zymurgybob@...>
> To: firstname.lastname@example.org
> Sent: Fri, December 10, 2010 3:31:56 PM
> Subject: [new_distillers] Re: Corn Mash
> --- In email@example.com, "missouri_bootlegger" <siscoweb@>
> > I am trying to complete a corn mash and having a lot of trouble getting it to
> > 20 lbs finely ground corn
> > 2lbs barley malt
> > water added to bring total to 13 gal added 11-12 gal water
> > 15 gal pot with propane burner
> > this is pint o shine's recipe
> > http://www.artisan-distiller.net/phpBB3/viewtopic.php?f=5&t=40
> > I did the sour ferment I couldn't get to it so it sat for 6 days but is it
> >around 60F in my basement it got sour.
> > I added 1/4 pound of malt to the mix wile heating but getting it to 180F was
> >not easy it gelled about 170F and got so thick that I had to add hot water it
> >would thin out for a bit then thicken back up it was sticking so bad and
> >starting to burn I had to shut off the burner and boil water to add I did get it
> >to 180F with the boiling water it was thick. I wrapped the pot with insulation
> >and let it cool at 152F I added 2 lbs of malt and 1 tbs of alphaalmase and it
> >thinned out. 10 hrs later it was 112F I did a iodine test "black" so I heated it
> >back up to 154F and added another 1 tbs alphaalmase rewraped it and let it cool
> >9hrs later it is 120F and the test is black I am thinking I need to split it add
> >more water and bring to 190F and hold for a wile any ideas?
> You are encountering all the classic corn-whiskey hassles. First off, I've never
> been able to get a clean no-starch iodine test, even when tasting indicated it
> was pretty well converted. While I don't have my notes handy, here are the
> procedures I use to avoid some of your hassles.
> First, I do pint's lacto-souring just like it sounds you did. Then I heat my
> water (sorry, no quantities now) to boiling and then add the pretty-dry soured
> corn. It will now take a lot less heat to get the mash to boiling, but if it's
> too thick to stir, add boiling water until you can live with it.
> Cover with a towel or other insulation to keep it hot while it gelatinizes,
> maybe an hour? Add cold water to get you down to 152 and thin that goop out a
> bit more. I don't use barley malt anymore, but when you add the enzymes and
> insulate with the towel for maybe 2 hours, the gloop will thin a bit more.
> Forget about the iodine test, add cold water to cool to yeast-pitching temps,
> and pitch your yeast starter. If at any point in the process the mixture is too
> thick to work, don't hesitate to add more water. Yes, that means a slightly
> lower-ABV wash, but I don't know what else to do. Just use any water additions
> to accomplish whatever temperature changes you need to make.
> When it comes time to lauter the wash off the grain, I personally feel that
> gravity and time are the best approach. Clever ways of applying pressure just
> seem to make the situation worse. I push a perforated bucket into the mash, down
> to the bottom of the barrel, and about every day pump the liquid out of the
> bucket until I have a still-full.
> If this seems like pain in the ass, you'd be right. I'm just happy that I still
> have a gallon or more of aged bourbon from last year, and that I prefer
> barley-malt whiskies to corn. (Barley is WAY easier to work with)
> Zymurgy Bob, a simple potstiller
Hopefully I wont have to do this too often