Westoz wrote:I'm a similar situation having just bought a big bag of cracked corn. No expert, but I will give you a rundown of my first cracked corn mash, which in the interests of time I didn't muck about with.
Process I followed was:
- 10kg of cracked corn mashed in 27-28l of 80c water in a cooler
- 2 kg of pale ale malt then added when down to 65c and a bit of citric acid
- left for best part of 48 hours
- first runnings came out at ~1.038 gravity
- sparged with ~10l of 80c water
- ended up with about 24l of 1.025 gravity wash
- added 4kg of Coles brand sugar
- wash went over 1.06 but that was the limit of the scale so not sure of the final figure
- tasted good, very sweet and corny
- added bread yeast and fermentation is underway.
With more time and with the benefit of hindsight I would have crushed the corn and boiled it for an hour to get a higher conversion. If I get my act together I will get some enzymes too.
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