..........well, why hasn't this been removed from the "Parent Page" if it's a recipe for rot? Verbatim it states:
[i]"Rob advises ..
for corn mash, I just use the cracked corn as is. I do grind up the malted barley but just cracking it is fine. I use about 2 lbs barley and 8 lbs corn. Get the water to boiling, about 6 gallons depending on the size of your pot. Add the craked corn and let it simmer at around 180 degrees (82 °C) or so for about 1\2 hour.. This softens it nicely. Temperature for this is not critical. Turn heat off and let temp drop to about 145 F (63 °C) and add the malted barley. Keep temp at 143 or so for about 2 hrs.. This results in dextrous for a high alcohol mash. Then what I do is take my primary fermenter and cover it with some filter cloth and hold the cloth in place with a bungie cord. The cloth I use is the kind with holes that is used to make soccer jersies. I dump the mixture about 2 quarts at a time and sprinkle hot water(160 F (71 °C) or so) over it. This washes the sugars out of the grain. Once each 2 quarts is finished, I scoop out the spent grain and repeat the process. The resulting wash is fermented for 5 days or until it slows. Then I siphon it into a secondary fermenter and let it finish working and so it will clear.
CornFed writes ...[/i]
I guess I'm more interested now in what part is incorrect. If it's just a matter of letting the temp. come down from the 143F in the fermenter to about 78-80F and pitching 2-4 grams of yeast per gallon of mash (Nottingham Ale or Red Star) and monitoring the activity, temperature, SG, etc, then I don't see this as pure rocket science. If the correct instructions are followed, right ingrediants used, and proper apparatus employed, I believe I can get through the process at a level of sucess that will tell me if it's kerosene or product. Please don't get me wrong, I fully understand, respect, and appreciate the art form that goes into tweaking a recipe and making it one's signature concoction. I don't expect a first run to be that at all. This particular recipe caught my eye after considerable reading because it appears to be very straight forward.
The reason I am asking is because I wanted to make sure I had the proper steps/sequence/ingrediants/etc.
I am here at you more experienced's mercy to be set correct.