r.c.barstud wrote:Wild turkey mash bill consists of:
75% corn
12% barley (6row)
13% rye
33% sour mash component
Cut from 75-55abv
Hill wrote:Sure bushy I'm happy to share it all.
65% malted Rye
23% cracked corn
12% ale malt
With my setup ill mash 22kg of grain and should be able to get 40L total just off my first runnings of my mash at about 1080.
I will be mashing
55deg 20min
62deg 45min
68deg 45min
I will mash and run straight out my cooling block into my fermenter and I will be pitching good quantity of hydrated Saf Spirit American Whisky yeast
Brendan wrote:Only just read through this thread. You may know more about it r.c. , but all corn mashings ive seen are done up in the 80 degree range, and then the barley and other grains are added as the temp drops to their appropriate temp ie. mid 60's...
The corn is crushed into a fine powder/meal, as opposed to barley/wheat/rye which are cracked. The fine corn meal is stirred in with the high temp water and held at that temp for mashing. After that it should be a thick porridge-like consistency, which is stirred to bring the temp down to the barley range. Once the barley is added at the right temp, the solution should almost instantly become thinner and more watery as the malted barley is stirred in and the enzymes go to work. The mashing then continues as usual...
That's what I've seen in documentaries anyway :handgestures-thumbupleft:
res wrote:Brendan wrote:Only just read through this thread. You may know more about it r.c. , but all corn mashings ive seen are done up in the 80 degree range, and then the barley and other grains are added as the temp drops to their appropriate temp ie. mid 60's...
The corn is crushed into a fine powder/meal, as opposed to barley/wheat/rye which are cracked. The fine corn meal is stirred in with the high temp water and held at that temp for mashing. After that it should be a thick porridge-like consistency, which is stirred to bring the temp down to the barley range. Once the barley is added at the right temp, the solution should almost instantly become thinner and more watery as the malted barley is stirred in and the enzymes go to work. The mashing then continues as usual...
That's what I've seen in documentaries anyway :handgestures-thumbupleft:
I always mash the corn at high temps:
Add well cracked (but not powder) corn to boiling or close to water and stir regularly for an hour or so while the temp lowers enough to add the malt. Then watch it change from the thick porridge to thin sweet soup. :handgestures-thumbupleft:
Brendan wrote:res wrote:Brendan wrote:Only just read through this thread. You may know more about it r.c. , but all corn mashings ive seen are done up in the 80 degree range, and then the barley and other grains are added as the temp drops to their appropriate temp ie. mid 60's...
The corn is crushed into a fine powder/meal, as opposed to barley/wheat/rye which are cracked. The fine corn meal is stirred in with the high temp water and held at that temp for mashing. After that it should be a thick porridge-like consistency, which is stirred to bring the temp down to the barley range. Once the barley is added at the right temp, the solution should almost instantly become thinner and more watery as the malted barley is stirred in and the enzymes go to work. The mashing then continues as usual...
That's what I've seen in documentaries anyway :handgestures-thumbupleft:
I always mash the corn at high temps:
Add well cracked (but not powder) corn to boiling or close to water and stir regularly for an hour or so while the temp lowers enough to add the malt. Then watch it change from the thick porridge to thin sweet soup. :handgestures-thumbupleft:
That's good to hear it from experience res...so you mash finely cracked corn, that isn't pre soaked, an within an hour it's dissolved into a thick profile like consistency?
I thought they had to grind it so fine so that it would absorb the water easily...
I haven't mashed corn yet...planning to in the near future, so it's good to hear from those who have successfully done it at a hobby level :handgestures-thumbupleft:
I'm at the point now, where I'm about to go all-grain for just about everything, and ditch sugar except for mixing neutral...
r.c.barstud wrote:Wild turkey mash bill consists of:
75% corn
12% barley (6row)
13% rye
33% sour mash component
Cut from 75-55abv
Rare breed is a blend of 6,8 and 12 year.
Fermentation is done in cypress vats, (ye olde school)
That's their bill, cuts and other stuff :) hope it helps ya out
Users browsing this forum: No registered users and 23 guests