Corn
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Corn
Has anyone in the uk tried a corn recipe?
Just fancying a go at some (having failed dismally with the ground maize meal). I think I may have found some cracked corn as opposed to mixed corn chicken food which would need milling.
Would I need some amylase? Or simply temp raising during the mash.
Tia
Just fancying a go at some (having failed dismally with the ground maize meal). I think I may have found some cracked corn as opposed to mixed corn chicken food which would need milling.
Would I need some amylase? Or simply temp raising during the mash.
Tia
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H12rpo - Senior Distiller

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Re: Corn
cracked or kibbled, they are the same thing when
you look to order. Try UJSSM or something like it.
I had a good success earlier in the year running
9 generations and ended up with about 3 gallons of
the stuff. Its all aging on French oak now and
will bottle some in a couple of months or so,
depending on taste.
you look to order. Try UJSSM or something like it.
I had a good success earlier in the year running
9 generations and ended up with about 3 gallons of
the stuff. Its all aging on French oak now and
will bottle some in a couple of months or so,
depending on taste.
Rather have a full bottle in front of me
than a full frontal lobotomy
than a full frontal lobotomy
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gaza the instructor - Master Distiller

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Re: Corn
I did a frozen sweetcorn wash a couple of years ago.
Smashed it up, added Amylase.
Brewed up buckets of sunshine.
Didn't taste bad, but wasn't whisky, so went back to Barley.
Robert.
Smashed it up, added Amylase.
Brewed up buckets of sunshine.
Didn't taste bad, but wasn't whisky, so went back to Barley.
Robert.
There is no ONE way.
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Easydrinker - Donated to StillSmart

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Re: Corn
It was certainly on the bay, possibly USA import.
It is used and gone now so can't check the package.
Beta should work too.
I'm sure Mash will correct me, but Alpha 65.5°C
Beta 55°C are the ideal mashing temps.
Robert.
It is used and gone now so can't check the package.
Beta should work too.
I'm sure Mash will correct me, but Alpha 65.5°C
Beta 55°C are the ideal mashing temps.
Robert.
There is no ONE way.
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Easydrinker - Donated to StillSmart

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Re: Corn
If the pH is between 5 & 6 beta amylase is 60-65c alpha 60-70c.
Typical mash temps for ale washes (to make the brown stuff) are 66 or 67 as a compromise.
Beer for stillin alcohol is less of a compromise.
So lower numbers = more alcohol less sweetness in the beer.
Higher numbers = more sweetness (flavour) and less alcohol in the beer.
Beer and whiskey production are different, listen to Robert I reckon he has done it before
Typical mash temps for ale washes (to make the brown stuff) are 66 or 67 as a compromise.
Beer for stillin alcohol is less of a compromise.
So lower numbers = more alcohol less sweetness in the beer.
Higher numbers = more sweetness (flavour) and less alcohol in the beer.
Beer and whiskey production are different, listen to Robert I reckon he has done it before

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Mash - Master Distiller

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Easydrinker - Donated to StillSmart

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Re: Corn
RumJohn wrote:@H12rpo. I bought amylase on “www.baopals.com“. Amazon probably has it also.
Have some iodine handy if you follow through on this. For testing.
That boapals site looks like a good 'un. However I can only see they deliver to China

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H12rpo - Senior Distiller

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Easydrinker - Donated to StillSmart

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Re: Corn
Will see what i can find for you. Dont have my own computer at the mo, but going to the States at the end of this month and will buy one there. Cheaper than in China and understand English.
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RumJohn - Master Distiller

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