Toasted Corn Whisky

[ultrasuede]

I roast all my grains before I use them in cooking. I roast oats when I make oatmeal cookies. Why not roast my corn when I make whisky?

4kg roasted corn
4kg cracked corn (unroasted)
1.5kg malted barley (unroasted)
40lt water

I don't want to roast all of the corn, as I suspect it will make some of the sugars unfermentable. The barley I didn't roast for obvious enzymatic reasons.
I put the corn in my big pot with the water, and I am letting it soak for 48 hours. I plan to cook the corn after the soak, then start the mash.
This will make your house smell like popcorn.

[Plumby]

Mmmm popcorn whiskey. Sounds delicious

[OzzyChef]

What's your reasoning for roasting after the soak? As a chef I would have thought that roasting then adding to water in your pot whilst still hot would have a better effect of extracting flavour and softening the corn for fermentation. It's going to be harder to roast the moist corn from the soak?

[ultrasuede]

What's your reasoning for roasting after the soak?

I roasted before the soak in $2 reject shop trays

[OzzyChef]

What's your reasoning for roasting after the soak?

I roasted before the soak in $2 reject shop trays

Agh ok nice. I expect your going to get a fine tasting popcorn whisky! And I'm extremely interested in seeing how you go as i would love to try something like this. Using enzymes or no?

[ultrasuede]

Using enzymes or no?

I'm gonna start with no enzymes, and see how it goes. I have a couple of packs of alpha amylase on the ready just in case. I might be in for a long mash.

[OzzyChef]

Should be fine without! Let me know how it goes with the mash I'm very interested. Good luck! :music-deathmetal:

[ultrasuede]

So I come home today to a sour smell in the house. I open my pot that the uncooked, unyeasted corn is soaking in, and BAM! it's fermenting away. It's defiantly lacto fermenting. It smells like my old sour dough starter. The PH is 4.7 last night it was 6.5... Mabey I should leave it? I could end up with a "lambic, toasted corn whisky"
https://youtu.be/QMzjm2mzkaU

[Redux]

So I come home today to a sour smell in the house. I open my pot that the uncooked, unyeasted corn is soaking in, and BAM! it's fermenting away. It's defiantly lacto fermenting. It smells like my old sour dough starter. The PH is 4.7 last night it was 6.5... Mabey I should leave it? I could end up with a "lambic, toasted corn whisky"
https://youtu.be/QMzjm2mzkaU

i hope thats not your name on the tube account...

[ultrasuede]

i hope thats not your name on the tube account...

Ted Moseby? Yeah that's me. I'm an Architect :liar:

[bluc]

Will end up good and sour..

[azzman]

i hope thats not your name on the tube account...

Ted Moseby? Yeah that's me. I'm an Architect :liar:

:laughing-rolling:

[ultrasuede]

Boiled the corn for 2 hours. Stanky sour mess. Cooled to 70c then added 2 packs of enzyme from the HBS, rest for an hour. Looks the same, not sweet at all. Decided to add the grain. Liquified INSTANTLY. Dam, I really wanted the enzyme to work. Going to leave over night, and ferment tomorrow.

[OzzyChef]

Hmm I wonder what the sour lacto ferment would be like?
Oh well you got it right in the end with the grains even if the enzymes didn't work out mate

[Doubleuj]

i hope thats not your name on the tube account...

Ted Moseby? Yeah that's me. I'm an Architect :liar:

:laughing-rolling: :laughing-rolling: you couldn't make the same mistake twice :teasing-tease: :laughing-rolling:

[ultrasuede]

This morning I have a sour, sweet pot of corn with a SG of 1.055 it doesn't taste as sweet as beer mashes that I'm used to. I'm going to bring it back to 66c and let it rest. And pop down to the chemist to grab some iodine

[Redux]

i hope thats not your name on the tube account...

Ted Moseby? Yeah that's me. I'm an Architect :liar:

according to linkedin you studied at Harvard! no discernible accent tho, you didnt take long to get your degree?


clever Azerbaijani lad! :teasing-neener:

[ultrasuede]

:laughing-rolling:

[tipsy]

i hope thats not your name on the tube account...

Ted Moseby? Yeah that's me. I'm an Architect :liar:

Welcome Ted

Regards,

Art Vandelay
Importer/Exporter

[Redux]

i hope thats not your name on the tube account...

Ted Moseby? Yeah that's me. I'm an Architect :liar:

Welcome Ted

Regards,

Art Vandelay
Importer/Exporter

and from me... Anastasia Beaverhausen... :character-daphne: