Corn whiskey all grain recipe.

[wynnum1]

Using copper pipe manifold and using a pot like a keg boiler with insulation by having the circulated hot water close to mash temperature . Would need to control mash and hotwater temperature to keep mash in right temperature range.

[bayshine]

viewtopic.php?f=12&t=5399
This is the best way to do corn mash imo
You don't have to get the corn to absolute flour which will help with the straining after it has fermented and get the most out of the corn when mashing.
Once fermented I syphon of the clear wort from the top and then scoop the leftovers into a strainer bag that I got from a winery supplier and it fits into a 20lt bucket, and then ring out the rest of the wash, and this doesn't take to long.
This bag is still a bit coarse but i find if I let all the strained mash sit in a buck for an hour or two it settles quite fast and then can be racked of into the boiler, this saves me from running it through a finer mesh bag to stop scorching on my exposed elements in the boiler.
2 things I would love is ...
1 a centerfuge to to spin out all solids out of the ferment
2 a steam jacketed boiler to avoid scorching

[bayshine]

Using copper pipe manifold and using a pot like a keg boiler with insulation by having the circulated hot water close to mash temperature . Would need to control mash and hotwater temperature to keep mash in right temperature range.

You more so need to just cook the corn flat out for an hour or two then bring it quickly down to 72'c for Alfa rest then quickly down to 65'c for beta rest, an insulated tun will keep it at these temp for long enough to do the job without an need for heat controler :handgestures-thumbupleft:



Edit the Alfa rest you can use HBS Alfa enzyme but I just use a bit of malt nowadays
And the beta rest is when I chuck the rest of the malts in :handgestures-thumbupleft:

[wynnum1]

The cooking does not need any heat control as long as there is no burning but the mashing if wanting full conversion may need extended time at set temperature range and if over heat will denature enzymes more about getting that long mash time .

[bayshine]

In my mash tun if I throw the malts in at 65'c it will still be 60'c ten hours later and this is with opening it up and stirring about 5 or so times.
I can see that most of conversation happens in the first two hours so most of the stirring happens in this time but you can see that the enzymes keep ticking away at it and still keep going even when it's down to30'c and fermenting :handgestures-thumbupleft:

[WTDist]

could you use a centrifuge? to seperate solids from the wort?

[bayshine]

could you use a centrifuge? to seperate solids from the wort?

I think that's how the pros do it

[Dig Brinker]

I haven't really studied mashing yet but it will be the next step I'm sure. There's some good looking set ups on eBay, reckon I'll buy or replicate one of those. Although one of the guys at work has a micro brewery, surely he can't be mashing every day? Better have a conversation me thinks :-B

[bayshine]

Next all grain corn whiskey solids will be squeezed in a mesh bag with this bad boy :handgestures-thumbupleft:

[bluc]

Awesome. I tasted the sugar head I made with the grains from this recipe today and it will be a nice drop. Wondering if I try biab again any reason I can't use multiple bags with small amounts of grain in to make squeezing easier?

[bluc]

Bayshine how much liquid do you reakon it holds in bottom tray? It looks like it would overflow..

[bayshine]

Mate the tray drains into a bucket :handgestures-thumbupleft:
Dunno bout your smaller biabs but probably

[bluc]

Here's a diy press looks simple enough
https://youtu.be/1S42iD6GXdw

[EziTasting]

Hah, what an awesome idea!

[scythe]

Hard to say what is more impressive, the press or the apple masher, the apple masher is winning for me at the moment.