StillSmart

After Blue Duck and Anavrin threads about doing a corn wash, I want to go to the next level and do one.

I started off reading loads & loads of info on here and a couple of other sites...there's one recipe from a USA guy that's said to be foolproof... that'll do for me Tommy..

2.75 kg kibbled corn.
1.375 kg rye.
0.725 kg barley.


The grain bill....



Mashed in...



Temp set at 75c



Then turn the heat off and let it cool to 66c..



More later....

@Icefever

I hope you haven't just thrown everything in there at once!!!

First you need to get the starch out of your corn, holding it at 90°c for 2 hours is what I'm going for next time, then once it's cooled to 66°c add the malts, you might also need more barley, looks a bit light in the grain bill to me.

Cheers Anavrin....no problems there mate.

I've done so much reading up on using corn, I wanted it to be spot on when I did start one.

I found this info very interesting...

Gelatinization temperatures of starches
_______________________________________

starches gelatinization temperatures 'C

maize 70-75 = 158-167F
sorghum 70-75
rice 68-75
wheat 52-54
barley 61-62
potato 56-69


__________________________________________

The temp for maize on this table tallys up with the recipe I used, and other info. I mashed in at 75c...turned the heater off...reset the temp for 66c and let it sat there to cool down.

I didn't have a stopwatch on it but it was around 40 mins...as soon as it hit 66c then I added the other malts.

After a good stir I put the pump on and left it just like any other brew. About 60/70 mins I did an iodine test and was happy with the results.

Let it cool and then opened the valve on the BM...lifted the malt pipe and sparged with 5 ltrs of hot water. I started off with 17 ltrs of water at mash in...with the 5 ltrs of sparge...I finished up with bang on 20 ltrs in the bucket.

I only hit 1.034...which could be down to having the recipe reduced from it's original 50 gallons...the guy did say that this may happen. I put the yeast in and it took off like a train within a very short time. Also he adds sugar sometimes...he does say it's down to you if you think it needs it.
I'm now thinking about adding a kg of sugar, just to up the SG a little.

The grain bill was per his recipe...split down to fit my 25 ltrs buckets...I agree a little more malt next time...also the barley malt I used was what I had left over in the bin..(last year) this could have had something to do with the low SG. Another point..the malt tube was almost full...maybe room for another kg or two, this would be getting near the max. I must say you read of horror stories when folks try corn...about how it finished up like porridge, which I can understand if corn meal is used, but for me it was just another brew.

All in all I've thoroughly enjoyed the experience....looking forward to the first glass..

Interesting temps there, on my post over on HD where I asked about the best way to mash cracked corn, it seems normal that many of those guys boil or hold at 90°c for 1-2 hours, they also suggested I could mash in at a lower to with my grain, here's the link to my thread on HD

http://homedistiller.org/forum/viewtopi ... =3&t=60010

Great thread IM, wouldn't mind trying this myself....
If I'm getting the gist of this corn wash business.... I'd mash the corn for 2 hours at around 90c then cool to 66c and add the grains then mash for 90 mins?

Do you just ferment the run-off or is there a need to boil like we do brewing ale??

S4BB

Spirits4BB wrote: I'd mash the corn for 2 hours at around 90c then cool to 66c and add the grains then mash for 90 mins?
Do you just ferment the run-off or is there a need to boil like we do brewing ale?? S4BB

#1...The time it takes for the Gelatinization of the corn seems to be a little open ended...some say yes...other shiners say no.....so I'm doing it one wash at a time to see what fits my bill...you would think the longer the better it would be???.

#2..Yes to the first part...no to the 2nd...you don't need a hot break....look upon it as your making a wine...soak the grain, add the yeast, and let it ferment out...strip..spirit run...drink..

So you don't run off from the mash leaving the grains behind like beer brewing? You throw the yeast into it all as you say like making fruit wines then strain through a staining bag when fermentation is complete?

S4BB

I sparged mine and removed the grain like a normal brew day, but only because I had no idea how to get it off the grain, ideally I think the Americans ferment on the grain but many don't, it's what ever works for you with your setup I guess.

My corn wash has now fermented diwn to just under 1.000 so it's ready for some stillin action.

I thought it was just sour washes that happened on the grain, but maybe I am wrong

Robert.

Sorry John...

I said..
#2..Yes to the first part...no to the 2nd...you don't need a hot break....look upon it as your making a wine...soak the grain, add the yeast, and let it ferment out...strip..spirit run...drink.. [/quote]


Now re-read, my fault.... to rephrased it, should read.

"soak the grain, run off into a fermenter, add the yeast, and let it ferment out...strip..spirit run...drink."

As I've said before.. ask 10 guys a question, and you'll get 11 answers.
This hobby is so easy to finish up with the end product..(likker)..it's the getting there which sometimes seems very complicated... ​involving a lot of different ​parts/processes/ theories...in a way that is ​difficult to ​understand.

There are so many open ended questions....

Anavrin wrote: I think the Americans ferment on the grain but many don't, it's what ever works for you with your setup I guess.

This is from another USA stilling site..

When making corn (maize) beer, also called "distillers beer" I boil the ground corn for an hour or so to gelatinize the cornstarch. I let it drop to 165F and then add a few pounds of pale barley malt to start the starch conversion stirring regularly and holding the temp at 150-155F. Adding the barley malt should quickly cause the thick gluey cornstarch to liquefy then convert to sugars,.

Alternatively you can use commercial enzymes and skip the barley. The process is different using the "step mash" method utilizing GA and BA enzymes, altering the temperature and PH for each enzyme to work efficiently. In either case, with corn, I boil the hell out of it.

Is that the "best" way? Hell if I know...but I have had some success.

Then the next post quote..

"Hit that temperature for just a few minutes. The boiling the hell out of it you might be using excessive heat causing the bottom to burn. 158-162F is what you should hit. Give it just a few minutes then turn off the flame or power. Let the temp fall and add your enzymes to start conversion so you do not denature them."


Could it be..."the blind leading the blind"???? Sure as hell I don't know pilgrim.

Thx for the info, can't wait to see how things turn out for you guys....
Great making alcohol from red lentils and kale but for me doing it from corn like hillbilly's to me is proper stillin'.

S4BB

Spirits4BB wrote:Great making alcohol from red lentils and kale but for me doing it from corn like hillbilly's to me is proper stillin'.
S4BB

In a way that's my sentiments John I want to get to a point where I feel comfortable in what I'm doing, and stay safe as well..

Lentils and Kale I consider Bread and Butter.
Corn and Barley are Meat and Gravy..

Robert.

I've fermented all of my corn whiskey on the grain and other than the sour smell you endure when straining it afterwards, it's working well.

I did toy with the idea of throwing everything out of the BM into the fermenter but had second thoughts what with it being my first AG wash.

Next time I'm going to give it a go...just to see what the difference is between on or off the grain.