Aidanmac corn whiskey

[Distillingchris]

Today going to give the corn whiskey a go, have got the flaked maize and have read through post and think I understand the method, my question is I do not have malted barley but I do have either amber malt extract and wheat malt extract which is in liquid form and also have pale rye malt just in bags could I use any of these, and if so how much would I need to use, thanks

[Almanac]

Flaked maize is quite tricky to work with but you know this already!

When I process flaked Maize I do it in small batches and I use powdered amylase. However, I have done the other method you're going to try.

The malt extracts are of no use for converting the starch from the maize but the malted Rye will be if it's already crushed.

The ratio I found worked ok was as follows. 1kg of Flaked Maize per 5 litres of water and 100g of crushed malted grains mixed with the Flaked Maize. You can scale up by simply multiplying these ratios

Heat the water to around 70oC and slowly add the Maize and malted grains stirring all the time. When all the Maize is in the mix will thicken but the enzymes in the malted grains will get to work much quicker this way. If you keep the pot on a heat you must keep the mash stirred constantly AND keep the temp around 65oC. After 15mins add another 100g of malted rye per kg of dry Flaked Maize used. Then cover and leave for about 30mins

Strain out all the grains from the converted wort, I found muslin cloth great for this, then rinse the grains with clean hot water and let it run into the wort.

I boil the wort for about 30 minutes to reduce it then cool as quickly as possible to pitching temp.

You could use so e of tHe malt extracts you have to get the wort to a gravity you want for fermenting.

Hope this helps

AM

[Distillingchris]

So if I'm doing 5 gallons batch, boil water to 70*c add 1kg of corn and rye malt a the same time ? Stir keeping it at 65*c then add another kg corn and 100g rye malt 15 minutes later and so on until I've used 5kg corn and 500g rye malt, the next bit I don't really understand, when all ingredients used I old then cool, drain out water into new bucket through straining bag, leave for a night to cool fully use hydrometer next day and pitch yeast, would that work ? Why do you strain out the grain ? And then you say boil the wort ? Could you explain more in stupid terms so I understand ha

[Distillingchris]

And in your recipe you use 1.6kg of malted barley where I am just using 500g of rye malt, is that sufficient ?