Mash not required

[RuddyCrazy]

Hello Jimmy
Just start with the BWKO ratios as a starting point.

Mate this where I pointed to the Tried & True forum

If you are going to do what ruddy suggested be warned that corn is a very difficult grain to mash as it turns to porridge until the enzymes kick in.
Good luck

Too true corn is a biach
:laughing-rolling:

But for a beginner CFW is a starter where a breakfast cereal can be used and the best part Lowans Baking Yeast is used. So for a member with a airstill as the pot still a 25 litre ferment would give several strip runs and off the outcome maybe 2 spirit runs :handgestures-thumbupleft:

Like i say this Rabbit Hole has many meanings some will get but forget the rest :laughing-rolling: I do mean if you learn of farcebook expect the rabbit hole to go by.....


Cheers Bryan

[The Stig]

Learn off Facebook and your in for a world of pain end off

[GrumbleStill]

Wondering if someone could help me. Im scrolling through these pages looking for a rough 30l recipe for bourbon. (Grain amounts) using the angel yeast yellow label
Just getting a bit overwhelmed with the content.

For that volume I’d keep it fairly simple and use 6kg Corn, 1kg Malted Barley (plain old ale malt works well), 1kg Malted Rye for a typical Bourbon style.

[Jimmy656]

Cheers for the replies, I attempted a mash with my brewzilla a couple of weeks ago. Numbers were a fair way off and had to bump it up with dextrose. I used alpha amalyaze. The mash was just so thick and i probably rushed it too much Should have left the corn in overnight maybe?? I invested in a alcoengine pot still to go with the brewzilla and ive run that mash through.

I'm keen to try this mash not required recipe and see how it goes. Ill run with 6kg of corn, 1kg pilsner malt and 1 kg rye.

Loving this forum and the help its bringing :D

[Teddysad]

Cheers for the replies, I attempted a mash with my brewzilla a couple of weeks ago. Numbers were a fair way off and had to bump it up with dextrose. I used alpha amalyaze. :D

Did you use the standard powdered alpha amylase or a high temp liquid?
Corn has to be worked at 88 to 90C so the standard powdered stuff is pretty ineffective up there.

[Jimmy656]

Cheers for the replies, I attempted a mash with my brewzilla a couple of weeks ago. Numbers were a fair way off and had to bump it up with dextrose. I used alpha amalyaze. :D

Did you use the standard powdered alpha amylase or a high temp liquid?
Corn has to be worked at 88 to 90C so the standard powdered stuff is pretty ineffective up there.

I used the standard powdered stuff. I put the corn in boiling water then lowered the temp for the powdered amalyaze. (i will try again at some stage just want to give the yellow label a try)

Ive just done a 30L 6kg corn 1kg wheat malt 1kg pilsner with yellow label. It's fermenting like crazy already so hopefully turns out ok

[howard]

Cheers for the replies, I attempted a mash with my brewzilla a couple of weeks ago. Numbers were a fair way off and had to bump it up with dextrose. I used alpha amalyaze. The mash was just so thick and i probably rushed it too much Should have left the corn in overnight maybe?? I invested in a alcoengine pot still to go with the brewzilla and ive run that mash through.

I'm keen to try this mash not required recipe and see how it goes. Ill run with 6kg of corn, 1kg pilsner malt and 1 kg rye.

Loving this forum and the help its bringing :D

i've done a few corn mashes in the brewzilla using the malt pipe and false bottom & the recirc arm going.
it's very easy if you have the correct enzyme.
i use a high temp liquid alpha-amylase that works at 90°C
i add the alpha to the corn as it heats up (about 50°C) and take it up to 90°C for 1-1.5hrs, the mash never gets thick.
then i bring the mash down to 65°C and add either grains with natural enzyme or liquid glucoamylase (or both) to finish the conversion.

you can use YL for the high temp work, apparently YL has a high temp alpha amylase in it.(not tried this yet)
not forgetting that you will denature the glucoamylase part of the YL if you do this, but the corn mash should keep thin.

[Jimmy656]

Yeah next time ill use a high temp enzyme, After using the yellow label yeast i can see what my mash should have been like. it is so easy to stir once the enzyme in the yellow label yeast kicked in.

[bluc]

Cheers for the replies, I attempted a mash with my brewzilla a couple of weeks ago. Numbers were a fair way off and had to bump it up with dextrose. I used alpha amalyaze. The mash was just so thick and i probably rushed it too much Should have left the corn in overnight maybe?? I invested in a alcoengine pot still to go with the brewzilla and ive run that mash through.

I'm keen to try this mash not required recipe and see how it goes. Ill run with 6kg of corn, 1kg pilsner malt and 1 kg rye.

Loving this forum and the help its bringing :D

i've done a few corn mashes in the brewzilla using the malt pipe and false bottom & the recirc arm going.
it's very easy if you have the correct enzyme.
i use a high temp liquid alpha-amylase that works at 90°C
i add the alpha to the corn as it heats up (about 50°C) and take it up to 90°C for 1-1.5hrs, the mash never gets thick.
then i bring the mash down to 65°C and add either grains with natural enzyme or liquid glucoamylase (or both) to finish the conversion.

you can use YL for the high temp work, apparently YL has a high temp alpha amylase in it.(not tried this yet)
not forgetting that you will denature the glucoamylase part of the YL if you do this, but the corn mash should keep thin.

How did you recirc the corn coarse grind or rice hulls, I had such a pita timetrying to drain or recirc anything corn related...

[GrumbleStill]

Cheers for the replies, I attempted a mash with my brewzilla a couple of weeks ago. Numbers were a fair way off and had to bump it up with dextrose. I used alpha amalyaze. The mash was just so thick and i probably rushed it too much Should have left the corn in overnight maybe?? I invested in a alcoengine pot still to go with the brewzilla and ive run that mash through.

I'm keen to try this mash not required recipe and see how it goes. Ill run with 6kg of corn, 1kg pilsner malt and 1 kg rye.

Loving this forum and the help its bringing :D

i've done a few corn mashes in the brewzilla using the malt pipe and false bottom & the recirc arm going.
it's very easy if you have the correct enzyme.
i use a high temp liquid alpha-amylase that works at 90°C
i add the alpha to the corn as it heats up (about 50°C) and take it up to 90°C for 1-1.5hrs, the mash never gets thick.
then i bring the mash down to 65°C and add either grains with natural enzyme or liquid glucoamylase (or both) to finish the conversion.

you can use YL for the high temp work, apparently YL has a high temp alpha amylase in it.(not tried this yet)
not forgetting that you will denature the glucoamylase part of the YL if you do this, but the corn mash should keep thin.

How did you recirc the corn coarse grind or rice hulls, I had such a pita timetrying to drain or recirc anything corn related...

Can’t speak for others, but it feels like this topic is worthy of its own thread? Not sure it fits the “Mash not Required” billing.