Corn & 2-Row Whiskey

[fizzix]

Whipped up three, 5-gallon buckets of the following this past weekend:

Poured rolling, boiling water onto 6-pounds of cornmeal and wrapped the bucket in blankets for 3 hours.
When it hit 155°F, added high temperature enzymes to liquefy the corn mixture.

At 150°F, added 4-pounds of the 2-row and mixed well. Insulated 2 hours before later cooling the wort.

At room temp, added:
•Low temperature enzymes
•Dash of gypsum
•Spoonful of Epsom salt
•1 crushed B-complex vitamin
•Brew sock of crushed oyster shells

It's all bubbling away, and I can't wait to see how it comes out.

[bluc]

Sounds awesome. I am currently waiting on some enzymes and will be doing similar hopefully next week :handgestures-thumbupleft: After 3 hrs was the corn solid like real thick porridge? I have only ever done it overnight :-B

[fizzix]

Yeah, bluc, the corn was like cement.
Added the high-temp enzymes and you could watch the magic happen. The corn loosened up and was so easy to stir then.

[Westshine]

Hi Fizzix, mate this is right up my alley. I'm a bit of a newb so could do with some pointers on what your up to. What is the high temp enzyme and where did you get it? I purchased mine from a UK supplier Alpha and Beta type but not high temp, I use it in all my mashes just to make sure I get the highest yield I can out of my grains.
Also next time your producing a mash and distilling I'd love to see some photo's of your setup, i'm often impressed with what other people do and have copied some great designs.
Mark