Hey sam going by this
Teddysad wrote:Latest trial underway.
Fortunately I have a chinese speaking home stay so used him to translate some of the chinese instructions. We perceived a reference to heating/cooking the grains.
Put together 2 corn mashes
1st was standard method for the yeast: 5kg crushed corn, water at room temp, 45g yeast and 1/2 tsp DAP.
For the other I heated water to 88C, added 5kg crushed corn, held it at temp for an hour (stirring several times) then added it all into fermenter to cool.
Next morning at room temp, added the 45g yeast and DAP.
Both sitting at about 27 litres total volume .
and then this
Teddysad wrote: update on Angel experiment:
The two corn ones also have been stripped. Not as high a result as the rice. In each case about 17 l of mash racked, stripped to about 15% gave about 3.7 l of low wines at 37%
No great difference in volume between cooked and uncooked corn.
Not sure exactly how much water is needed to get 27l volume from 5kg corn. But from my own experience, from memory, absorbtion is about 1l/kg. So guessing you need 23l water to get 5kg corn up to 27l volume. 17l is 100% wort reclaimed.
So now according to brewers friend and this forums water to distillate calculator we are at 91% effeciency. Approx.
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