Corn whiskey all grain recipe.

[bluc]

Hey warra I found this bit of info while reading the internet seems to answer your original question, here is the page http://www.whiskeyprof.com/theres-only-3-general-bourbon-recipes-yall/
And here is the quote

Parker and Craig Beam insist on using at least 10%…Parker’s been doing this for 52 years, so I’ll put my money on him. The only “big” distiller that I know that’s NOT using at least 10% is MGP Ingredients/LDI in Lawrenceburg, IN. They use 5% in a couple recipes…and am told that they need to add commercial enzymes to make up for it to get the proper conversion…I’m not a distiller, but I’m lucky to have access to distillers that have been around distilling a good long time.

So it seems you need minimum 10% malt barley for starch conversion unless your going to use seperate enzymes. :handgestures-thumbupleft:

[warramungas]

So 5 to 14 %. So my nearly 30% is excessive. If I cut it back to one kg of barley and bump another kilo of rye or corn it comes to 14%.

[bluc]

I have grain in the mail going to try 3 batchs of this as is :handgestures-thumbupleft: Going by the link corn flavour fades but is high in starch so corn for abv, barley and rye for flavour and starch conversion. 8-}

[EziTasting]

Corn whiskey recipe I found online.
Seems simple enough. I've got all the ingredients but do I need 2 kg malted barley?
My first all grain and I have sachets of enzymes but want to save them for a big 100% corn mash.
Do the quantities look about right of malted, unmalted grains?
Cheers,
Warra.

2kg Malted and Cracked Barley
1kg Cracked Rye (can be malted or unmalted)
4kg Cracked Corn
20 liters pure water
1 Sachet of Distillers Yeast

Silly question but how man 'Distillers' yeasts are there?? I've heard this mentioned several times but don't they have specific names (alpha-numeric)?!?!

[bluc]

No idea but I am going to try some safspirit yeast for this :handgestures-thumbupleft:

[WTDist]

Corn whiskey recipe I found online.
Seems simple enough. I've got all the ingredients but do I need 2 kg malted barley?
My first all grain and I have sachets of enzymes but want to save them for a big 100% corn mash.
Do the quantities look about right of malted, unmalted grains?
Cheers,
Warra.

2kg Malted and Cracked Barley
1kg Cracked Rye (can be malted or unmalted)
4kg Cracked Corn
20 liters pure water
1 Sachet of Distillers Yeast

Silly question but how man 'Distillers' yeasts are there?? I've heard this mentioned several times but don't they have specific names (alpha-numeric)?!?!

Turbo, from the distillers home brew shop :O)

:laughing-rolling:

[EziTasting]

Turbo, from the distillers home brew shop :O)

:laughing-rolling:

You are evil! :teasing-neener:

[bluc]

Was hoping my grain would arrive today but no dice maybe tomorrow. To do a bit of prep I ground the cracked corn a bit finer. bout half the size then half again.

[wynnum1]

Diastatic power of the malted barley 6 row barley and 2 row which is common here in Australia could that be a problem with recipe from overseas and Degrees Lintner and Windisch-Kolbach units

[EziTasting]

Diastatic power of the malted barley 6 row barley and 2 row which is common here in Australia could that be a problem with recipe from overseas and Degrees Lintner and Windisch-Kolbach units

Doubt it, mine worked just fine and I malted the Barley myself... So I made it hard for myself and it still worked...

Was hoping my grain would arrive today but no dice maybe tomorrow. To do a bit of prep I ground the cracked corn a bit finer. bout half the size then half again.

Is this for fun or do you think you need to do this? We simply used cracked corn, but what let us down was the boiled water! Had to do it in small 10L lots which wasn't as good as it could have been...
Next time, we'll be using the boiler (50+L) to get the corn to gelatinise... See if that'll make any difference...

[bluc]

Hopefully will cut time it takes to cook..

[EziTasting]

Ok, will try that next time (hopefully soon) as we bought enough to do 3 or four of this (or the Appalachian) style mash...

[bluc]

Still waiting for my grain (-| :whistle:

[EziTasting]

Hah, it's painful waiting!

Another thing I will need to do is use a specialized sterilization fluid; or I can just bleach the f@&$k out of it in the hope that we don't get another bacterial infection!

We'll have rye meal and Barley left over... Might just run the left-overs as a separate batch!?!?

[bluc]

I use oxegyn bleach like napisan but without the perfume. It breaks down in water to hydrogen pyroxide and soda ash. :handgestures-thumbupleft:
Sodium percarbonate ebay item 161590372667

[bluc]

We'll have rye meal and Barley left over... Might just run the left-overs as a separate batch!?!?

Could always try macs whiskey for something different..

[EziTasting]

I use oxegyn bleach like napisan but without the perfume. It breaks down in water to hydrogen pyroxide and soda ash. :handgestures-thumbupleft:
Sodium percarbonate ebay item 161590372667

Used something different, but it does a similar thing... Will have to check once I get home.

[WTDist]

Once you have done your conversion, starch n such, get the temp to boiling just to make sure some germs and bugs are killed off like in beer making only without the hops. Then cool quick, maybe a number of meters of 3/4" coil to crash cool it wont be hard to make. just have it in while you boil so it is sterilised too. Might be something to think about. Ill be making one for when i start just because i dont have time to wait for it to come down to the right temp. I would get some sterilising stuff from a home brew shop for the fermenter. Not sure which one to use but if your doing big expensive ferments maybe go for the dearer decent steriliser :think:

[bluc]

Once you have done your conversion, starch n such, get the temp to boiling just to make sure some germs and bugs are killed off like in beer making only without the hops. Then cool quick, maybe a number of meters of 3/4" coil to crash cool it wont be hard to make. just have it in while you boil so it is sterilised too. Might be something to think about. Ill be making one for when i start just because i dont have time to wait for it to come down to the right temp. I would get some sterilising stuff from a home brew shop for the fermenter. Not sure which one to use but if your doing big expensive ferments maybe go for the dearer decent steriliser :think:

Do you reakon wort chiller needs to be 3/4? Was thinking 1/2inch. My HBS sells sodium percarbonate, starsan or idophor(iodine based) I have only ever used sodium percarbonate, which I now buy in bulk as above post and have not had any infections, touch wood. Looks like I have made a good score with a 220l stainless open head drum for nix which I am going to turn into a single pot brew system with dual 2400w elemenets. Then will be able to do any mash from 30 through to 200l :dance:

[jacobraven]

Ive always used pink stuff never had an infection its chlorine based rinse well . :)

Chlorinated tri-sodium phosphates (Pink).

Chlorinated Tri-sodium Phosphate (Pink) is a very effective cleaner and with the chlorine is also a sanitizer. Brewing equipment cleaned with Pink needs to be rinsed very well before use. Pink was one of our favourites but is a fairly aggressive product and is becoming harder to source due to the risk of handling the product.