StillSmart

Hi Guys

I'm trying to figure out the best way to mash the knibbled corn.

Am I right in thinking I need to boil it for an hour to release the starch, then add my rye and malted barley once it's cooled to mashing temp of 66°c?

Then leave it for 90mins, stiring occasionally.

Only ive no idea how much corn to use to get a 25litre wash worth, also do you sparge? ferment on the grain? What SG should I be aiming for?

I was thinking to make 25 litres for a bourbon wash use the flowing recipe

4kg Knibbled Corn
0.8kg Rye malt
1.2kg Malted Barley
Bread Yeast

I could boil 4kgs of knibbled corn in my old brewpacks 25litre boiler for an hour with around 10litres of water, then top it up with some cool water, adjust to 66°c, add the rye and malted barley, stir often and keep it at 66°c for 90 mins.

But I've got no idea what consistency this will turn out at, or what the potential SG could be.

If the mash is not too gloopy, I'd do it in the Grainfather, just don't know what to expect to start off with, any ideas anyone?

It has been a while since I boiled corn. My memory is Corn = Glue. 4Kg in 10L of water sounds like a close approximation of unset concrete to me. I was using a polenta grind, but that probably won't make much difference. Adding some enzymes at the start makes it easier to stir. If you have made beer with grain before, you are gonna HATE corn!

Hi Chill

That's what I'm afraid of, how do I extract the starch and mash this stuff without making a gooey mess!

Lots of water might work. Buying bottle of Bourbon is easiest. PintOShine's high temp enzymes looked impressive in the video. I have some here in the fridge that I have not gotten around to trying.

Chuck

These boys seem to know what they're doing, judging from what they've put together I'd agree with needing more water!

http://www.clawhammersupply.com/blogs/m ... key-recipe

Benoit

A...from all my surfing over the last few days about corn mash....you will have a pot of thick corn porridge. Here Pintoshine's vid here that chuck's on about.
In all the "good vids" most of the guys use Enzymes to some degree, when added..
after 30 mins it's when the porridge thins out and becomes workable...I'm in the same boat as you mate...never thought I'd be trying a corn mash...but hey ho..if we don't try we'll never find out...

And here is Pintoshine's enzyme site: https://enzymash.biz/index.php?route=pr ... ry&path=33

So far I've figured out

The Americans use 1lb of corn per gallon of water when mashing in, in English that's 454gr corn to 4litres of water.

With a good conversion you can get 70% by weight of fermentable sugars from corn, 30% from Rye and 50% from malted barley.

They also aim for an SG of 1.065, now I just need to figure out what's achiveable with my mashing gear, I wash thinking 10 litres with 2kg corn as a tester, boil it for an hour, stiring lots, then add some barley once it's cooled to see what consistecy I get.

You'll learn a lot from this wash..if we don't have a go we'll never know what we maybe missing....then when my smegging Rye malt turns up I'll be able to follow in your wake now looking at the temp & times to set the BM at.

Hi Ice

My Rye's arrived, not that I'm rubbing it in or anything

I've just edited the above to 2kgs of corn for 10litres, like you say, we need to experiment.

Anavrin wrote:Hi Ice

My Rye's arrived, not that I'm rubbing it in or anything

I've just edited the above to 2kgs of corn for 10litres, like you say, we need to experiment.

Bugger mine should have been here 4/2/16...have a go...that's the only way we'll find anything out mate...

Anavrin wrote:So far I've figured out

The Americans use 1lb of corn per gallon of water when mashing in, in English that's 454gr corn to 4litres of water.

With a good conversion you can get 70% by weight of fermentable sugars from corn, 30% from Rye and 50% from malted barley.

They also aim for an SG of 1.065, now I just need to figure out what's achiveable with my mashing gear, I wash thinking 10 litres with 2kg corn as a tester, boil it for an hour, stiring lots, then add some barley once it's cooled to see what consistecy I get.

From my sugar wash numbers, the ones that you quote seem a little optimistic?

Robert.

Hi Robert

I'm going to have a little experiment this morning, I haven't done the maths yet of how many grams of sugar per gallon will be needed to hit a gravity of 1.065

I'm going to do a mini mash this morning, quite possibly in the AirStill, 454gr corn, topped up to 4 litres, boil for an hour to release the starch, then add some grain once it's cooled to 66° to get it converting,

If I Keep a ratio of 75% corn, 10% Rye and 15% barley, it'll give me a good idea of the numbers.

I like your thoughts that are going on here Anavrin...let us know later how you get on.

Anavrin wrote:
I'm going to do a mini mash this morning,quite possibly in the airstill.

If I Keep a ratio of 75% corn, 10% Rye and 15% barley, it'll give me a good idea of the numbers.

Brilliant idea.

In the absence of my latest ingredients arriving I am forced to make Turkish delight. Glooping away as we speak....